YOUR SOLIN GENERATED RECIPE
Garlic Spinach Egg White Sourdough Toast
Fluffy egg whites scrambled with wilted spinach and aromatic garlic, served over crisp sourdough toast with a dollop of creamy Greek yogurt.
INGREDIENTS
2 slices sourdough bread
1 cup liquid egg whites
2 cups fresh baby spinach
2 cloves garlic
0.5 cup plain nonfat Greek yogurt
1 tsp extra virgin olive oil
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Mince the garlic cloves and roughly chop the fresh baby spinach to prepare the produce.
In a medium mixing bowl, whisk together the liquid egg whites, onion powder, sea salt, and black pepper until the mixture is slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium-low heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, then add the spinach and cook until just wilted.
Pour the whisked egg whites into the skillet with the vegetables and cook, stirring frequently with a silicone spatula, until the eggs are set and fluffy.
While the eggs are cooking, toast the sourdough bread slices in a toaster or under a broiler until golden brown and crisp.
Spread the plain nonfat Greek yogurt evenly across the two slices of toasted sourdough.
Top the yogurt-covered toast with the garlic and spinach egg white scramble and serve immediately.