YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and whites gently scrambled with creamy Greek yogurt and fresh chives for a silky, protein-packed breakfast that melts in your mouth.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 tbsp non-fat plain Greek yogurt
1 tbsp grass-fed ghee
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is uniform and slightly frothy.
Season the egg mixture with sea salt and black pepper, then stir in half of the finely chopped chives.
Heat a non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan evenly.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking and folding the eggs slowly for 2 to 3 minutes until they are mostly set but still look slightly moist.
Remove the skillet from the heat immediately to prevent overcooking, as the residual heat will finish the process.
Garnish with the remaining fresh chives and serve immediately while warm and tender.