YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Spinach
Fluffy eggs whisked with creamy Greek yogurt and sautéed with vibrant baby spinach and crisp bell peppers, served alongside toasted sprouted grain bread.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
2 cups baby spinach
0.25 cup red onion
0.5 cup red bell pepper
1 tsp ghee
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.
Melt the ghee in a large non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.
Add the baby spinach to the skillet and toss for 1 minute until just wilted.
Pour the egg mixture into the skillet with the vegetables.
Using a spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom.
Continue cooking for 2-3 minutes until the eggs are set but still moist and fluffy.
While the eggs finish, toast the slice of sprouted grain bread until golden brown.
Serve the scrambled eggs immediately alongside the warm toast.