YOUR SOLIN GENERATED RECIPE
Fluffy Egg White and Bell Pepper Scramble
Whisked egg whites scrambled with vibrant yellow and orange bell peppers, served alongside a slice of toasted sprouted grain bread for a satisfying and colorful start.
INGREDIENTS
1.5 cup Liquid egg whites
0.5 cup Yellow bell pepper
0.5 cup Orange bell pepper
1 tbsp Extra virgin olive oil
1 oz Feta cheese
1 slice Sprouted whole grain bread
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Finely dice the yellow and orange bell peppers to ensure even cooking and distribution throughout the scramble.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
Add the diced peppers to the skillet and sauté for 4 to 5 minutes until they are tender and just beginning to caramelize at the edges.
While the peppers cook, whisk the liquid egg whites in a bowl with sea salt and black pepper until the mixture is slightly frothy.
Lower the heat to medium-low and pour the egg whites into the skillet over the peppers.
Use a silicone spatula to gently push the cooked eggs from the edges toward the center, creating large, pillowy curds.
Once the eggs are nearly set but still moist, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.
Toast the sprouted whole grain bread until golden and crisp while the eggs finish cooking.
Transfer the scramble to a plate, garnish with freshly chopped chives, and serve immediately with the toast on the side.