YOUR SOLIN GENERATED RECIPE
Broccoli and Feta Scramble with Peanut Toast
Fluffy eggs scrambled with crisp-tender broccoli and tangy feta cheese, served alongside a slice of sprouted grain toast spread with creamy, rich peanut butter.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
1 cup broccoli florets
1 oz feta cheese
1 tsp extra virgin olive oil
1 slice sprouted grain bread
1 tbsp natural peanut butter
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely chop the broccoli florets into small, uniform bite-sized pieces to ensure quick cooking.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is light and well combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the broccoli florets to the skillet and sauté for 3 to 4 minutes until they are vibrant green and slightly softened.
Pour the egg mixture into the skillet with the broccoli and season immediately with sea salt and black pepper.
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking until they are set but still look moist.
Remove the skillet from the heat and sprinkle the crumbled feta cheese over the top, folding gently to incorporate.
Toast the sprouted grain bread until golden brown and spread the natural peanut butter evenly across the warm surface.
Plate the hot broccoli and feta scramble immediately alongside the peanut butter toast for a balanced, high-protein meal.