YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Scrambled Eggs and Sourdough
Soft-scrambled eggs and egg whites whisked with Greek yogurt for a velvety texture, served over toasted sourdough with a side of wilted spinach.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup plain nonfat Greek yogurt
2 slice sourdough bread
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and slightly frothy.
Place the sourdough slices in a toaster or under a broiler until they are golden brown and crisp.
Heat the olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the skillet and sauté for about 1 minute until just wilted, then transfer the spinach to a plate.
Pour the egg mixture into the same skillet, keeping the heat low to ensure a creamy texture.
Use a silicone spatula to gently and constantly stir the eggs, pushing the cooked curds from the edges toward the center.
Once the eggs are mostly set but still look moist, season them with the sea salt and black pepper.
Layer the wilted spinach onto the toasted sourdough slices and top with the soft-scrambled eggs.
Garnish with freshly chopped chives and serve immediately.