Name: Hearty Morning Egg and Veggie Scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large raw eggs; 1 cup raw liquid egg whites; 1 tsp ghee; 0.5 cup raw bell pepper; 0.5 cup raw cremini mushrooms; 1 cup raw baby spinach; 1 oz feta cheese; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

508 calories

Protein: 47g; 37% of calories
Carbs: 17g; 13% of calories
Fat: 29g; 50% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium bowl, whisk together the raw eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the ghee in a large non-stick skillet over medium heat.
Add the diced bell pepper and sliced mushrooms to the skillet and sauté for 5 minutes until the vegetables are tender and the mushrooms are golden.
Add the baby spinach to the pan and stir for 1 minute until just wilted.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula to form soft curds.
When the eggs are nearly set, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.
Remove from heat and serve immediately topped with the fresh avocado slices.

Nutrition

Ingredients

Instructions

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