YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach
Fluffy eggs whisked with Greek yogurt and scrambled to perfection, served over a bed of garlicky sautéed spinach with a side of toasted sprouted grain bread.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
2 cup fresh baby spinach
1 tsp extra virgin olive oil
1 clove garlic
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 completely smooth and creamy.
Heat a non-stick skillet over medium heat and add half of the olive oil along with the minced garlic.
Add the fresh baby spinach to the skillet and sauté for 2 minutes until just wilted, then transfer to a serving plate.
Wipe the skillet clean, add the remaining olive oil, and pour in the whisked egg mixture.
Using a silicone spatula, gently push the eggs from the edges to the center, creating soft, pillowy curds until they are just set.
Toast the sprouted grain bread until golden and crisp.
Plate the scrambled eggs over the warm bed of spinach and serve immediately with the toast on the side.