EGG + SPINACH SCRAMBLE

A breakfast staple, with a few options for adjusting protein up and more or less spice.

INGREDIENTS:

• 3 large whole eggs
• 25-35 grams Spinach
• Avocado or Olive Oil Cooking Spray
• Black Peppercorn Grinder
• Optional. 3 servings liquid egg whites. 138 grams in weight
• Optional. Hot sauce (Sriracha or Cholula is recommended)

PREPARATION:

1. (If including the egg whites) Add 3 servings of liquid egg whites to a measuring cup. 3 egg whites should fill between the ½ and ¾ cup lines (or 138 grams by weight.)
2. Add the 3 whole eggs into the measuring cup and whisk together.
3. Lightly coat a frying pan with the cooking spray.
4. Evenly distribute the spinach into the frying pan and heat on medium high for a few minutes until the spinach starts to wilt a bit.
5. Pour the contents of the measuring cup on top of the spinach already in the pan.
6. Add the freshly ground black peppercorn.
7. Cook and scramble your eggs to your preferred doneness.

MACROS:

• Including liquid egg whites. 34g Protein | 2g Carbohydrate | 15g Fat | 279 Calories
• Not including liquid egg whites. 19g Protein | 2g Carbohydrate | 15g Fat | 219 Calories

TIPS:

• If you want the spinach to be cooked a bit more, don’t “scramble” the eggs until they start to bubble a tiny bit, as if you were making an omelette, but instead of folding it over like you would an omelette, just scramble everything.
• You should definitely add hot sauce!!!