YOUR SOLIN GENERATED RECIPE
Fluffy Ham and Feta Scramble
Pan-scrambled eggs and whites folded with savory deli ham and tangy feta, served alongside a slice of golden toasted sourdough bread.
INGREDIENTS
1 large egg
0.5 cup liquid egg whites
1.5 oz deli ham
1 oz feta cheese
1 slice sourdough bread
1 tsp grass-fed butter
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small bowl, whisk together the whole egg and liquid egg whites until well combined and slightly frothy.
Dice the deli ham into small bite-sized pieces.
Heat a non-stick skillet over medium-low heat and melt the grass-fed butter to coat the surface.
Add the diced ham to the skillet and sauté for 1-2 minutes until warmed through and slightly browned.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Gently push the eggs toward the center with a spatula, creating soft, fluffy curds.
When the eggs are almost cooked through but still moist, sprinkle the crumbled feta cheese, sea salt, and black pepper over the top.
Fold the cheese into the eggs and remove from heat immediately to prevent overcooking.
Toast the sourdough bread until golden and serve alongside the warm scramble.