YOUR SOLIN GENERATED RECIPE
Butternut Squash and Provolone Girasoli with Eggs
Pan-seared butternut squash girasoli tossed with wilted spinach and topped with silky soft-scrambled eggs and a dusting of sharp parmesan.
INGREDIENTS
0.5 cup Butternut squash and provolone girasoli
2 large Eggs Eggs
0.75 cup Egg whites
1 cup Fresh baby spinach
0 tsp Extra virgin olive oil
1 tbsp Grated parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh sage
PREPARATION
Boil the girasoli in salted water until al dente according to package instructions, then drain and set aside.
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and bubbly.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat and sear the cooked girasoli for 2 minutes until the edges are lightly golden.
Add the fresh baby spinach and chopped fresh sage to the skillet, sautéing for 1 minute until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a silicone spatula to create soft, creamy curds.
Remove the skillet from the heat while the eggs are still slightly moist and sprinkle with grated parmesan cheese before serving immediately.