YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Silky eggs whisked with Greek yogurt and sautéed in golden ghee, served alongside vibrant wilted spinach and blistered tomatoes for a protein-packed morning.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 tsp ghee
1 tbsp fresh chives
1 cup baby spinach
0.5 cup cherry tomatoes
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.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.
Add the cherry tomatoes to one side of the pan and cook for 2-3 minutes until the skins begin to blister and soften.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a silicone spatula to create large, soft curds.
When the eggs are nearly set but still look slightly moist, fold in the fresh chives, sea salt, black pepper, and baby spinach.
Continue to stir gently for 1 minute until the spinach is just wilted and the eggs are cooked through but still tender.
Transfer to a plate immediately to prevent overcooking and enjoy while hot.