YOUR SOLIN GENERATED RECIPE
Cheesy Scrambled Eggs with Herbs
Fluffy eggs scrambled with creamy Greek yogurt and sharp cheddar, served alongside buttery gluten-free toast and silky avocado slices.
INGREDIENTS
3 large Eggs
0.25 cup Egg whites
0.25 cup Greek yogurt
1 oz Sharp cheddar
1.5 tbsp Ghee
1 slice Gluten-free bread
0.5 whole Avocado
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Whisk eggs, egg whites, Greek yogurt, salt, and pepper in a bowl until completely smooth and combined.
Heat 1 tablespoon of ghee in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Use a spatula to gently push the eggs toward the center, creating large, soft curds while keeping the heat low.
When the eggs are mostly set but still slightly wet, sprinkle the shredded cheddar cheese and fresh chives over the top.
Fold the cheese into the eggs for another 30 seconds until melted and the eggs are cooked through.
Toast the gluten-free bread and spread the remaining 0.5 tablespoon of ghee over the warm slice.
Slice the avocado and serve it alongside the cheesy scrambled eggs and toast.