YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Pan-scrambled eggs and whites whisked with creamy Greek yogurt for a velvety texture, finished with fresh chives and served on toasted sprouted bread.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 tsp ghee
1 slice sprouted grain bread
1 tbsp fresh chives
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium glass bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly aerated.
Place a high-quality non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan as it melts.
Pour the egg mixture into the center of the warm 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 outer edges toward the center, allowing the uncooked liquid to flow onto the hot surface to create soft, pillowy folds.
Continue to cook slowly, using a folding motion rather than a stirring motion, until the eggs are mostly set but still appear slightly moist and glistening.
Immediately remove the pan from the heat to prevent overcooking, as residual heat will finish the process.
Fold in the finely chopped fresh chives and serve the eggs immediately over a warm slice of toasted sprouted grain bread.