NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

3 oz smoked salmon

0.25 cup non-fat Greek yogurt

1 tsp ghee

1 cup fresh spinach

0.25 cup red onion

1 tbsp fresh dill

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely dice the red onion and chop the fresh dill and smoked salmon into bite-sized pieces.

• 2

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

• 3

  Heat the ghee in a non-stick skillet over medium heat and sauté the red onion until translucent, about 3 minutes.

• 4

  Add the spinach to the skillet and cook until just wilted, then pour in the egg mixture.

• 5

  Reduce heat to medium-low and gently fold the eggs with a spatula until they begin to set into soft, creamy curds.

• 6

  Gently stir in the smoked salmon and fresh dill, cooking for another 30 seconds until the salmon is just warmed through.

• 7

  Toast the sprouted grain bread and serve the scramble immediately while the eggs are still velvety and hot.