YOUR SOLIN GENERATED RECIPE
Egg and Zucchini Scramble with Spring Mix Salad
Pan-scrambled eggs and zucchini served with a fresh spring mix salad drizzled in a creamy maple-tahini dressing and topped with tangy sauerkraut.
INGREDIENTS
2 Large Eggs
0.4 cup Liquid Egg Whites
1 cup sliced Zucchini
1 teaspoon Extra Virgin Olive Oil
2 cups Spring Mix
1.5 tablespoons Tahini
1 teaspoon Maple Syrup
0.25 cup Sauerkraut
PREPARATION
Whisk the whole eggs and liquid egg whites together in a small bowl and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced zucchini to the skillet and sauté for 3-4 minutes until slightly softened and golden.
Pour the egg mixture over the zucchini and cook, stirring gently, until the eggs are just set and fluffy.
In a small jar or bowl, whisk together the tahini, maple syrup, and a splash of water or lemon juice until smooth and creamy.
Place the spring mix in a serving bowl and drizzle with the prepared tahini dressing.
Plate the zucchini scramble alongside the salad and top with a generous spoonful of sauerkraut for a probiotic boost.