YOUR SOLIN GENERATED RECIPE
High-Protein Scrambled Eggs with Vegetables
Fluffy eggs and egg whites whisked with creamy Greek yogurt and scrambled with vibrant sautéed vegetables for a protein-packed, velvety breakfast experience.
INGREDIENTS
2 large eggs
1 cup egg whites
0.25 cup plain non-fat Greek yogurt
1 oz feta cheese
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.5 cup diced bell peppers
0.25 cup diced red onion
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and frothy.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and bell peppers to the skillet, sautéing for 3-4 minutes until the vegetables are tender and fragrant.
Stir in the baby spinach and cook just until wilted, which should take about 1 minute.
Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.
When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese.
Remove from heat immediately and serve alongside a toasted slice of sprouted grain bread.