NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 oz sharp cheddar cheese

1 tsp 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 large eggs and liquid egg whites until the mixture is uniform and slightly frothy.

• 2

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

• 3

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then season with a pinch of the sea salt.

• 4

  Pour the egg mixture into the skillet and let it sit for 20 seconds until the edges begin to set.

• 5

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

• 6

  When the eggs are nearly set but still look moist, sprinkle the shredded sharp cheddar cheese over the top and fold gently to incorporate.

• 7

  Remove from heat immediately to prevent overcooking, then season with the remaining sea salt, black pepper, and fresh chives before serving.