YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sourdough Toast and Sautéed Spinach
Fluffy eggs whisked with Greek yogurt and scrambled to perfection, served with toasted sourdough and wilted greens for a satisfying, buttery crunch.
INGREDIENTS
2 Large Eggs
1 slice Sourdough Bread
2 tbsp Nonfat Greek Yogurt
2 cups Spring Mix
1 tsp Avocado Oil
PREPARATION
Whisk the eggs and Greek yogurt together in a small bowl until the mixture is smooth and streak-free.
Heat half of the avocado oil in a non-stick skillet over medium heat.
Add the spring mix to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside.
Wipe the skillet clean, add the remaining oil, and reduce the heat to medium-low.
Pour in the egg mixture and let it sit for a few seconds before stirring gently with a spatula to create soft, creamy curds.
While the eggs cook, toast the sourdough bread until it reaches your desired level of golden brown.
Plate the scrambled eggs immediately alongside the sautéed greens and the warm sourdough toast.