YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Scrambled Eggs
Whisked eggs and egg whites soft-scrambled with creamy Greek yogurt and wilted spinach, served with toasted sprouted grain bread for a velvety finish.
INGREDIENTS
4 large eggs
0.5 cup egg whites
2 tbsp plain Greek yogurt
1 tsp ghee
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 slice sprouted grain bread
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely smooth and no streaks of yogurt remain.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.
Add the baby spinach to the skillet and sauté for 1 minute until just starting to wilt.
Pour the egg mixture into the skillet and let it sit for 20 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue to cook slowly, folding the eggs gently until they are mostly set but still look slightly moist.
Remove from heat immediately to prevent overcooking and serve alongside toasted sprouted grain bread.