YOUR SOLIN GENERATED RECIPE
High-Protein Savory Scramble with Sourdough
Soft-scrambled eggs folded with salty feta and wilted spinach, served on a crisp slice of toasted sourdough with creamy avocado.
INGREDIENTS
5 large eggs
1 tsp extra virgin olive oil
1 cup fresh baby spinach
1 oz feta cheese
1 slice sourdough bread
0.25 whole avocado
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
Crack the eggs into a bowl and whisk thoroughly until the yolks and whites are fully combined.
Warm the extra virgin olive oil in a non-stick skillet over medium-low heat.
Add the baby spinach to the pan and sauté briefly until it just begins to wilt.
Pour the whisked eggs into the skillet and cook slowly, using a spatula to gently push the curds from the edges for a soft texture.
While the eggs are cooking, toast the sourdough bread until it is golden and firm.
Fold the crumbled feta cheese into the eggs when they are nearly set but still appear moist.
Slice the avocado and spread it across the warm sourdough toast.
Serve the high-protein scramble alongside the toast and finish with sea salt, black pepper, and red pepper flakes.