NUTRITION

SERVINGS

INGREDIENTS

1 large egg

1.25 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tsp grass-fed ghee

1 tbsp fresh chives

1 tbsp fresh parsley

1 cup baby spinach

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the whole egg, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.

• 2

  Finely mince the fresh chives and parsley, then set them aside.

• 3

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

• 4

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan and set it aside on a plate.

• 5

  Pour the egg mixture into the same skillet, keeping the heat low to ensure a soft, creamy texture.

• 6

  Let the eggs sit for 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center, creating large, fluffy curds.

• 7

  When the eggs are nearly set but still look slightly moist, fold in the minced chives and parsley.

• 8

  Toast the sprouted grain bread until golden brown.

• 9

  Serve the herb-flecked scrambled eggs immediately alongside the wilted spinach and the toasted sprouted bread.