NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup non-fat Greek yogurt

2 cups baby spinach

1 oz crumbled feta cheese

0.5 cup cherry tomatoes

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth and slightly frothy.

• 2

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

• 3

  Add the cherry tomatoes to the skillet and sauté for 2 to 3 minutes until the skins begin to blister and soften.

• 4

  Add the baby spinach to the pan and cook for about 1 minute, tossing frequently until the leaves are just wilted.

• 5

  Reduce the heat to medium-low and pour the egg mixture into the skillet over the vegetables.

• 6

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

• 7

  When the eggs are almost set but still look slightly wet, sprinkle the crumbled feta cheese evenly over the top.

• 8

  Remove the skillet from the heat immediately and let the residual heat finish cooking the eggs for 30 seconds before serving.