YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and protein-rich whites scrambled with creamy Greek yogurt for a velvety texture, finished with fresh, aromatic chives and served with toasted sprouted bread.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 tbsp plain non-fat Greek yogurt
0.25 tsp ghee
2 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
Whisk the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth and slightly frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to coat the surface evenly as it melts.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center, allowing the liquid eggs to flow into the empty space.
Continue to fold the eggs slowly and gently over low heat until they form large, soft curds that are mostly set but still look glistening and moist.
Remove the pan from the heat immediately to prevent overcooking, as the residual heat will finish the process.
Fold in the finely chopped fresh chives and serve immediately alongside the toasted sprouted grain bread.