YOUR SOLIN GENERATED RECIPE
Parmesan Scrambled Eggs with Fresh Parsley
Silky eggs scrambled with liquid whites and folded with sharp parmesan cheese, finished with a sprinkle of bright, fresh parsley.
INGREDIENTS
2 large eggs
0.5 cup egg whites
2 ounce parmesan cheese
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp ghee
PREPARATION
In a medium bowl, whisk together the large eggs and egg whites until the mixture is uniform and slightly frothy.
Finely chop the fresh parsley and grate the parmesan cheese, setting them aside for quick assembly.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.
When the eggs are mostly set but still look slightly wet, sprinkle the grated parmesan cheese evenly over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is melted and the eggs are cooked through.
Remove from heat immediately and season with sea salt and black pepper.
Garnish with the fresh parsley and serve warm for the best texture.