YOUR SOLIN GENERATED RECIPE
High-Protein Egg Scramble with Whole Wheat Toast
Sautéed mushrooms and spinach folded into fluffy scrambled eggs and whites, served alongside crisp whole wheat toast for a protein-packed, vibrant start.
INGREDIENTS
2 large eggs
1 cup egg whites
2 slice whole wheat bread
1 tsp ghee
1 cup baby spinach
0.25 cup sliced mushrooms
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp fresh chives
PREPARATION
Whisk the whole eggs and egg whites in a medium bowl until the mixture is uniform and slightly frothy.
Melt the ghee in a large non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they release their moisture and turn golden brown.
Toss in the baby spinach and cook for about 1 minute until the leaves are bright green and just beginning to wilt.
Pour the egg mixture over the vegetables and season with sea salt and black pepper.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating large, soft curds.
Once the eggs are set but still look slightly moist, remove the skillet from the heat and fold in the fresh chives.
Toast the whole wheat bread slices until they reach a golden-brown texture and serve immediately with the scramble.