Name: Scrambled Eggs with Greek Yogurt and Fresh Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1 tablespoon Liquid Egg Whites; 2 tablespoons Non-fat Greek Yogurt; 1 cup Fresh Spinach; 1/2 cup Blueberries; 1/2 cup Raspberries; 1 teaspoon Avocado Oil; 1 slice Sprouted Grain Bread

Nutrition

Per serving

371 calories

Protein: 24g; 25% of calories
Carbs: 36g; 38% of calories
Fat: 15g; 36% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Whisk the eggs, egg whites, and Greek yogurt in a small bowl until smooth and well combined.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted.
Pour the egg mixture into the skillet with the spinach.
Cook, stirring gently with a spatula, until the eggs are set into soft, creamy curds.
Toast the sprouted grain bread until golden brown.
Plate the scrambled eggs alongside the toast and top with fresh blueberries and raspberries.

Nutrition

Ingredients

Instructions

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