YOUR SOLIN GENERATED RECIPE
Creamy Golden Scrambled Eggs with Chives
Slow-cooked eggs whisked with Greek yogurt and ghee until they reach a custardy texture, finished with vibrant fresh chives.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 cup baby spinach
0.5 tsp lemon juice
PREPARATION
In a medium bowl, whisk the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft folds.
Continue to cook slowly, stirring occasionally and keeping the heat low to prevent the eggs from browning or drying out.
Once the eggs are mostly set but still appear slightly moist and custardy, remove the skillet from the heat immediately.
Fold in the finely chopped fresh chives and serve immediately alongside baby spinach tossed with a squeeze of lemon juice.