YOUR SOLIN GENERATED RECIPE
Garden Vegetable Egg Sandwich
Sautéed garden vegetables and fluffy egg whites are folded into a toasted sprouted grain sandwich, finished with a creamy, zesty herb spread.
INGREDIENTS
2 slices sprouted grain bread
2 large eggs
0.5 cup liquid egg whites
1 oz feta cheese
1 cup fresh spinach
0.25 cup red bell pepper
0.25 cup red onion
1 tsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a small bowl, whisk together the Greek yogurt, Dijon mustard, and finely chopped chives to create the creamy spread.
Finely dice the red bell pepper and red onion into small, uniform pieces.
Heat the olive oil in a non-stick skillet over medium heat and sauté the peppers and onions until they are tender and slightly translucent.
Add the fresh spinach to the skillet and cook for about 1 minute until just wilted.
In a separate bowl, whisk the whole eggs and liquid egg whites with sea salt and black pepper until well combined.
Pour the egg mixture over the vegetables in the skillet, gently folding with a spatula until the eggs are fluffy and fully set.
Sprinkle the crumbled feta cheese over the eggs while they are still in the pan so it begins to soften.
Toast the sprouted grain bread slices until they are golden brown and crisp.
Spread the yogurt-chive mixture evenly onto both slices of toast.
Pile the vegetable egg scramble high on one slice of toast, top with the second slice, and cut in half to serve.