NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 tbsp grass-fed ghee

1 tbsp plain Greek yogurt

1 oz feta cheese

2 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely uniform and slightly frothy.

• 2

  Finely mince the fresh chives and set aside.

• 3

  Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan as it melts.

• 4

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.

• 5

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

• 6

  Continue folding the eggs slowly and gently, keeping the heat low to ensure they remain tender and do not brown.

• 7

  When the eggs are about 80% cooked and still look slightly wet, sprinkle in the sea salt, black pepper, crumbled feta, and minced chives.

• 8

  Remove the pan from the heat immediately; the residual heat will finish cooking the eggs to a perfect, silky consistency.

• 9

  Plate the eggs immediately and serve while hot.