YOUR SOLIN GENERATED RECIPE
Fluffy Cheddar Scrambled Eggs
Silky eggs whisked with egg whites and folded with sharp cheddar cheese, gently scrambled in grass-fed butter for a creamy, protein-packed finish.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 oz sharp cheddar cheese
1 tsp grass-fed butter
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, crack the whole eggs and add the liquid egg whites, whisking vigorously until the mixture is frothy and well-combined.
Place a non-stick skillet over medium-low heat and add the grass-fed butter, swirling to coat the pan as it melts.
Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft folds.
When the eggs are about 75% cooked and still look slightly wet, sprinkle the shredded sharp cheddar cheese evenly over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is melted and the eggs are just set but still moist.
Remove from heat immediately and season with sea salt and black pepper.
Garnish with finely chopped fresh chives and serve immediately while warm.