YOUR SOLIN GENERATED RECIPE
Creamy Corn and Scrambled Egg Pita
Fluffy eggs scrambled with sweet corn and Greek yogurt, stuffed into a toasted whole wheat pita for a satisfying, protein-packed meal with a velvety texture.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup frozen corn
1 medium whole wheat pita
0 tsp extra virgin olive oil
1 cup fresh spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Whisk the eggs, egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is smooth and well combined.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the frozen corn to the skillet and sauté for 3-4 minutes until the kernels are tender and slightly golden.
Toss in the fresh spinach and cook just until the leaves are wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a spatula to create soft, creamy curds.
While the eggs cook, lightly toast the whole wheat pita until it is warm and pliable, then slice it in half to create pockets.
Carefully spoon the creamy egg and corn scramble into the pita pockets, garnish with fresh chives, and serve immediately.