A great way to change up the same old breakfast routine! Bake this the night before and quickly warm it up in the microwave. This is a great combination of savory flavors.

45 g raw egg whites, whipped into stiff peaks

25 g 40% heavy cream

24 g Swiss chard, raw, chopped fine

14 g olive oil

12 g egg yolk, raw

2 g Dijon mustard, Grey Poupon brand

15 g European-style butter

Optional: salt/pepper, garlic powder

Preheat the oven to 350°F. After measuring all ingredients on a gram scale, fold the cream, Swiss chard, olive oil, egg yolk, mustard, and optional seasonings into the egg whites. Place the butter in a 16-oz ramekin, and melt in the microwave. Swirl the melted butter around in the ramekin to cover the bottom and sides. Pour the egg white mixture into the ramekin and bake for about 25 minutes or until cooked thoroughly.

1.9 g CARBS