YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Tender Quinoa
Whisked eggs and protein-rich whites scrambled into a velvety texture, served over a bed of nutty quinoa and sautéed spinach.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup cooked quinoa
0.25 cup non-fat Greek yogurt
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and aerated.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach and set it aside.
In the same skillet, pour in the egg mixture and let it sit undisturbed for 30 seconds before gently folding with a silicone spatula to create soft, pillowy curds.
While the eggs are finishing, warm the pre-cooked quinoa in a separate small pan or microwave until steaming.
Plate the warm quinoa first, top with the sautéed spinach, and layer the fluffy scrambled eggs over the greens.
Garnish the dish with freshly chopped chives for a bright, herbal finish.