YOUR SOLIN GENERATED RECIPE
Egg White and Zucchini Sauté on Toasted Segal Bread
Sautéed zucchini and fluffy egg whites served over a slice of toasted Segal bread, finished with a pinch of cracked black pepper and a drizzle of extra virgin olive oil.
INGREDIENTS
1 slice Segal Bread
100g Egg Whites
1 cup chopped Zucchini
1.5 teaspoons Olive Oil
PREPARATION
Slice the zucchini into thin half-moons.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the zucchini to the skillet and sauté until tender and lightly caramelized.
Pour the egg whites into the skillet with the zucchini, stirring gently until they are fully set and fluffy.
While the eggs are cooking, toast the slice of Segal bread until golden and crisp.
Drizzle the remaining half teaspoon of olive oil over the warm toast.
Top the toast with the egg white and zucchini mixture and season with a pinch of sea salt and cracked black pepper.