NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

2 slice sourdough bread

1 tsp grass-fed butter

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.

• 2

  Toast the sourdough bread slices in a toaster or under a broiler until they reach a golden, crisp texture.

• 3

  Heat a non-stick skillet over medium-low heat and melt the grass-fed butter, swirling to coat the surface of the pan.

• 4

  Add the baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted.

• 5

  Pour the egg mixture into the skillet over the spinach, allowing it to sit undisturbed for 20 seconds to begin setting.

• 6

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

• 7

  Continue cooking the eggs low and slow, stirring occasionally until they are mostly set but still appear slightly moist.

• 8

  Remove the skillet from the heat immediately to prevent overcooking from residual heat.

• 9

  Plate the scrambled eggs alongside the toasted sourdough, garnish with freshly chopped chives, and serve warm.