YOUR SOLIN GENERATED RECIPE
Creamy Parmesan Scrambled Eggs with Avocado
Fluffy eggs whisked with Greek yogurt and salty Parmesan, soft-scrambled in ghee and topped with buttery avocado slices for a rich finish.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 tbsp plain non-fat Greek yogurt
2 tbsp grated Parmesan cheese
0.25 whole avocado
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Heat the ghee in a high-quality non-stick skillet over medium-low heat until it is melted and coats the bottom of the pan.
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 edges toward the center, creating large, silky curds.
Continue to cook slowly, stirring occasionally, until the eggs are mostly set but still look slightly moist and glistening.
Sprinkle the grated Parmesan cheese over the eggs and fold gently to incorporate, then immediately remove the pan from the heat to prevent overcooking.
Transfer the scrambled eggs to a plate and top with the sliced avocado and a sprinkle of fresh chives before serving.