YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crunchy Cucumber Bites
Velvety eggs whisked with Greek yogurt and scrambled in grass-fed ghee, served with a crisp cucumber salad tossed in lemon and fresh dill.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
0.5 tbsp ghee
1 cup cucumber
0.5 oz feta cheese
1 tsp fresh dill
0.5 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and uniform.
Dice the cucumber into small cubes and place them in a small bowl; toss with the lemon juice, fresh dill, and crumbled feta cheese.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the eggs toward the center.
Continue cooking the eggs slowly, stirring occasionally to create soft, creamy curds, until they are just set but still moist.
Plate the creamy scrambled eggs immediately and serve alongside the crunchy cucumber bites for a refreshing contrast.