YOUR SOLIN GENERATED RECIPE
Parmesan Scrambled Eggs with Chives
Slow-scrambled eggs and whites folded with salty Parmesan cheese and fresh chives for a remarkably silky texture.
INGREDIENTS
3 large Eggs
1 cup Liquid egg whites
2 tbsp Grated parmesan cheese
0.5 tbsp Ghee
2 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs and liquid egg whites until completely combined and slightly frothy.
Season the egg mixture with sea salt and black pepper, then stir in half of the fresh chives.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
When the eggs are mostly set but still look slightly wet, sprinkle the grated Parmesan cheese over the top and fold gently.
Remove the skillet from the heat immediately and garnish with the remaining fresh chives before serving.