NUTRITION

SERVINGS

INGREDIENTS

1.25 cup liquid egg whites

1 large egg

1 tbsp ghee

1 cup baby spinach

0.5 cup cherry tomatoes

1 slice sprouted grain bread

0.25 whole avocado

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites and the whole egg until the mixture is frothy and well combined.

• 2

  Heat the ghee in a large non-stick skillet over medium heat until melted and shimmering.

• 3

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

• 4

  Toss in the baby spinach and cook for about 1 minute, just until the leaves are wilted.

• 5

  Pour the egg mixture into the skillet over the vegetables, allowing it to sit undisturbed for 15 seconds to begin setting.

• 6

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

• 7

  Sprinkle in the fresh chives, parsley, sea salt, and black pepper while the eggs are still slightly wet.

• 8

  Continue to fold the eggs gently until they are just set and fluffy, then remove from heat immediately to prevent overcooking.

• 9

  Toast the sprouted grain bread until golden and crisp.

• 10

  Serve the herb scramble alongside the toast and top with the sliced avocado.