Serves 1
Prep time: 10 minutes
Cook time: 5 minutes


  • 2 cups frisée or mixed greens
  • ¼ tsp white balsamic vinegar
  • ¼ tsp white truffle infused extra virgin olive oil
  • 1 egg + 2 egg whites
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • Eat-Clean cooking spray
  • 1 tsp chopped fresh chives, plus more to garnish
  • 2 Tbsp goat yogurt cheese
  • 1 tomato, sliced


  1. In a bowl, toss frisée with vinegar and set aside.
  2. In a bowl, whisk together egg, egg whites, and season with a pinch of salt and pepper.
  3. Heat an 8-inch nonstick skillet over medium-low heat and coat with Eat-Clean cooking spray. Pour egg mixture into pan and sprinkle with chives. Let eggs cook until they start to firm up around the edges. Then lift up edges with a rubber spatula to let eggs run underneath, repeating until eggs will no longer run and have set up, about 5 minutes. The eggs will still be shiny and moist on top. Spoon goat yogurt cheese down one side of the eggs. Using a spatula, fold eggs in half and slide onto a plate. Top with a few snipped chives, if desired.
  4. Fan out tomato slices on plate and add salad greens. Drizzle with truffle oil and season with a little sea salt and freshly ground black pepper.