YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Scrambled Eggs and Toast
Fluffy eggs whisked with Greek yogurt and scrambled in ghee, served alongside crispy whole-grain toast for a simple yet satisfying morning meal.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.25 cup plain non-fat Greek yogurt
2 slice whole grain bread
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and uniform.
Season the egg mixture with the sea salt and black pepper, whisking once more to incorporate.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.
While the eggs cook, place the bread slices in a toaster until they reach a golden-brown, crispy texture.
Continue to scramble the eggs gently for 2-3 minutes until they are just set but still moist; do not overcook.
Serve the scrambled eggs immediately alongside the warm toast.