Whisk the eggs and milk together vigorously until incorporated and frothy. Add eggs to a nonstick pan, sprayed with cooking oil, over medium heat, and allow to set a bit on the bottom, then push an edge of the eggs into the center of the pan and allow the liquid eggs on top to slide into the edges of the pan. Continue to push up the edges and stir gently to form large curds. Do not over stir the eggs.
In a blender, combine kale, banana, protein powder, honey, yogurt, vanilla, cashew butter, coconut water, hemp seeds, and greens powder until puree'd. Pour into a bowl and top with berries, bananas, and pomegranate seeds, if desired. Serve with a spoon and enjoy.
4 large egg whites
4 whole egg
1 cup fresh baby spinach, torn into small pieces
1/4 cup feta cheese
4 sun-dried tomatoes, diced
1/2 teaspoon black pepper
Kosher or sea salt to taste
Preheat oven to 350 degrees.
Whisk together all ingredients in a medium mixing bowl. Lightly oil 4 (1/2 cup) ramekins and evenly divide egg mixture into bowls.
Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot.