YOUR SOLIN GENERATED RECIPE
High-Protein Scrambled Eggs with Sautéed Spinach and Sprouted Toast
Creamy eggs whisked with Greek yogurt are scrambled to perfection and served with garlicky sautéed spinach and toasted sprouted grain bread for a savory, nutrient-dense start.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat plain Greek yogurt
2 cups fresh baby spinach
2 slices sprouted grain bread
0.5 tbsp extra virgin olive oil
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and slightly aerated.
Season the egg mixture with half of the sea salt and half of the black pepper.
Heat a large non-stick skillet over medium-low heat and add 0.25 tbsp of the extra virgin olive oil.
Add the minced garlic and fresh baby spinach to the skillet, sautéing for about 2 minutes until the spinach is wilted and tender. Remove the spinach from the pan and set aside.
Wipe the skillet clean if necessary, then add the remaining 0.25 tbsp of olive oil.
Pour the egg mixture into the skillet and let it sit for 30 seconds before using a silicone spatula to gently push the curds from the edges toward the center.
Continue cooking until the eggs are set but still look moist and velvety, then remove from heat immediately.
Toast the sprouted grain bread slices until they reach your desired level of crispness.
Plate the scrambled eggs alongside the sautéed spinach and serve with the warm toast on the side.