YOUR SOLIN GENERATED RECIPE
Classic Fluffy Scrambled Eggs
Velvety eggs whisked with Greek yogurt and slow-scrambled in golden ghee, served with toasted sourdough for a comforting and protein-packed start.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 tbsp plain Greek yogurt
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sourdough bread
1 cup fresh baby spinach
PREPARATION
In a medium glass bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and aerated.
Whisk in the sea salt and black pepper until well combined.
Heat a medium non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface evenly.
Add the baby spinach to the skillet and sauté for about 1 minute until just wilted, then spread it evenly across the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds until the edges begin to set.
Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center, allowing the raw liquid to flow onto the hot surface.
Continue to slowly fold and turn the eggs over themselves for 2-3 minutes until they form large, soft curds that are mostly set but still look slightly moist.
Remove the skillet from the heat immediately to prevent overcooking and serve the eggs alongside a slice of toasted sourdough bread.