YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Garden Vegetables
Sautéed garden vegetables folded into whisked eggs and creamy feta, served with sprouted toast for a satisfying and velvety breakfast.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 oz feta cheese
1 cup baby spinach
0.5 cup red bell pepper
0.5 cup cremini mushrooms
1 tsp ghee
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Finely dice the red bell pepper and slice the cremini mushrooms into thin pieces.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium heat.
Add the mushrooms and bell peppers to the skillet, sautéing for 4-5 minutes until the vegetables are tender and the mushrooms have released their moisture.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Allow the eggs to set for a few seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are nearly set but still moist, fold in the baby spinach and crumbled feta cheese until the spinach is just wilted.
Season the scramble with sea salt and black pepper.
Toast the sprouted grain bread until golden brown.
Garnish the eggs with freshly chopped chives and serve immediately alongside the warm toast.