The breakfast that builds the day. Combination of whole eggs and whites keeps fat in check while pushing protein high - a smarter macro split than 4 whole eggs.

• Whole eggs supply choline, vitamin D, and the full leucine load.
• Egg whites add cheap, clean protein without raising fat.
• Spinach is one of the most nutrient-dense greens - folate, iron, magnesium for recovery.

1. 1

   Crack the 2 whole eggs into a bowl, add the 4 egg whites and a pinch of salt; whisk until the yolks and whites are fully combined and slightly frothy.

2. 2

   Halve the cherry tomatoes and roughly chop the spinach if the leaves are large; have the crumbled feta ready to go.

3. 3

   Heat the olive oil in a non-stick skillet over medium-low heat; do not let it smoke.

4. 4

   Add the cherry tomatoes and cook for 1 minute, pressing them gently so they begin to release their juice.

5. 5

   Add the spinach and stir for about 30 seconds until it just wilts down.

6. 6

   Pour the egg mixture into the pan; using a silicone spatula, gently push the eggs from the outside edge toward the center in slow, large curds, pausing for a few seconds between each push.

7. 7

   When the eggs are about 80 percent set and still look slightly glossy on top, remove the pan from the heat; residual heat will finish cooking them.

8. 8

   Scatter the crumbled feta over the top and fold the eggs once more so the feta begins to melt.

9. 9

   Slide onto a plate immediately and season with cracked pepper and chili flakes; serve with sourdough if desired.

• Low and slow heat = creamy curds. High heat = rubber.
• Take eggs out of the fridge 15 minutes before cooking for tender results.
• Stir in a tbsp of cottage cheese off-heat for an even creamier texture.