YOUR SOLIN GENERATED RECIPE
Spinach Scramble with Sourdough Toast
Whisked eggs and egg whites scrambled with vibrant baby spinach and creamy Greek yogurt, served alongside crisp toasted sourdough bread for a satisfying crunch.
INGREDIENTS
2 large eggs
0.75 cup egg whites
2 cups baby spinach
2 slices sourdough bread
0.25 cup non-fat plain Greek yogurt
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the sourdough slices in a toaster or under a broiler until golden brown and crisp.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a high-quality non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for approximately 1 minute until the leaves are just wilted.
Lower the heat slightly and pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portions to flow to the bottom.
Continue cooking until the eggs are soft-set and creamy, taking care not to overcook.
Remove from heat, sprinkle with freshly chopped chives, and serve immediately alongside the warm sourdough toast.