YOUR SOLIN GENERATED RECIPE
Creamy Garden Scramble with Golden Toast
Whisked eggs and egg whites scrambled with vibrant garden vegetables and a dollop of Greek yogurt, served alongside a slice of crisp, golden-brown sourdough toast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 slice sourdough bread
1 cup fresh spinach
0.5 cup red bell pepper
0.25 cup red onion
1 tbsp nutritional yeast
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red bell pepper and red onion, and roughly chop the fresh spinach.
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, nutritional yeast, sea salt, and black pepper until the mixture is smooth and aerated.
Heat the ghee in a non-stick skillet over medium heat.
Add the diced peppers and onions to the skillet, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.
Add the chopped spinach to the pan and stir for 1 minute until just wilted.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Using a spatula, gently fold the eggs from the edges toward the center, cooking slowly until the scramble is set but still moist and creamy.
While the eggs finish cooking, toast the sourdough bread until it is golden-brown and crisp.
Plate the creamy scramble immediately alongside the warm toast and serve.