NUTRITION

SERVINGS

INGREDIENTS

1 cup cremini mushrooms

2 cups baby spinach

2 large eggs

1 cup liquid egg whites

1 tsp avocado oil

1 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Clean and slice the cremini mushrooms and finely mince the fresh chives.

• 2

  In a medium-sized bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform.

• 3

  Place a large non-stick skillet over medium heat and add the avocado oil.

• 4

  Add the sliced mushrooms to the skillet and sauté for 4 to 5 minutes until they release their moisture and turn golden brown.

• 5

  Add the baby spinach to the pan and stir for about 1 minute until the leaves are just wilted.

• 6

  Lower the heat to medium-low and pour the egg mixture over the vegetables.

• 7

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

• 8

  Remove the skillet from the heat and fold in the crumbled feta cheese and fresh chives.

• 9

  Toast the sprouted grain bread until crisp and serve immediately alongside the hot scramble.