Crack the eggs into a small bowl. Vigorously whisk with a fork or whisk until frothy and bubbly.
Bring a 6-inch nonstick skillet up to heat over low. Add in the ghee and heat until melted.
Swirl the ghee around the pan then pour in the eggs. Let sit for 20-30 seconds then using a silicone spatula push the eggs towards the middle of the pan. Do this every 30 seconds or so, letting large, fluffy curds form. Once the curds start to form gently fold them over so the wet top portion touches the pan and cooks. You want the heat to be low enough to not make the eggs tough but hot enough to cook them. Adjust as you go.
The entire process should take about 3-5 minutes. Remove from heat while the eggs still look slightly wet as they will continue to cook in the pan. To serve sprinkle with chives, salt and pepper.
Serve with crusty bread or to keep it Whole30 serve with sliced avocado and wilted spinach.
Recipe Courtesy of Megan Mitchell
As seen on Prep School HERE!
©2020 Megan Mitchell