YOUR SOLIN GENERATED RECIPE
Loaded Egg and Cheese Sandwich
Fluffy scrambled eggs and egg whites folded with sharp cheddar on toasted sprouted bread, layered with crisp spinach and juicy tomato slices for a satisfying crunch.
INGREDIENTS
1 slice Sprouted grain bread
2 large Eggs
0.5 cup Liquid egg whites
0.5 oz Sharp cheddar cheese
1 cup Fresh baby spinach
2 slice Tomato
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Plain non-fat Greek yogurt
1 tsp Dijon mustard
PREPARATION
Toast the sprouted grain bread slices until golden brown and firm.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, gently folding the eggs until they are soft and creamy.
Sprinkle the shredded cheddar cheese over the eggs during the last 30 seconds of cooking, allowing it to melt into the folds.
In a small ramekin, mix the Greek yogurt and Dijon mustard together to create a high-protein spread.
Spread the yogurt-mustard mixture onto one side of each toasted bread slice.
Layer the fresh baby spinach and tomato slices on the bottom slice of bread.
Top with the cheesy egg scramble and the second slice of bread, pressing down gently to set before serving.