NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 tbsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 2

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan as it melts.

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just beginning to wilt.

• 4

  Pour the egg mixture into the skillet over the spinach.

• 5

  Let the eggs sit undisturbed for about 30 seconds until the edges start to set.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 7

  Continue to cook, stirring occasionally and gently, until the eggs are mostly set but still look slightly moist.

• 8

  Remove the skillet from the heat immediately to prevent overcooking; the residual heat will finish the process.

• 9

  Garnish with finely chopped fresh chives and serve warm.