YOUR SOLIN GENERATED RECIPE
Sourdough Egg and Pepper Scramble
Sautéed bell peppers and fluffy eggs scrambled to perfection, served over a slice of toasted sourdough with a sprinkle of tangy, salty feta cheese.
INGREDIENTS
2 large eggs
1 cup egg whites
1 cup bell peppers
1 slice sourdough bread
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp olive oil
PREPARATION
Finely dice the bell peppers into uniform pieces to ensure even cooking.
In a medium-sized bowl, whisk together the whole eggs and egg whites with sea salt and black pepper until the mixture is light and frothy.
Heat the olive oil in a high-quality non-stick skillet over medium heat.
Add the diced bell peppers to the skillet and sauté for about 4 minutes until they become tender and slightly golden around the edges.
While the peppers are cooking, toast the sourdough bread until it reaches your desired level of crispness.
Lower the heat slightly and pour the egg mixture into the skillet with the peppers.
Using a silicone spatula, gently fold the eggs from the outer edges toward the center to create soft, voluminous curds.
Remove the skillet from the heat just before the eggs are fully set to prevent them from drying out.
Place the toasted sourdough on a plate and pile the egg and pepper scramble high on top.
Finish the dish by crumbling the feta cheese over the eggs and adding a pinch of red pepper flakes for a subtle kick.