YOUR SOLIN GENERATED RECIPE
Classic Scrambled Eggs with Chives
Slowly scrambled eggs and egg whites whisked with creamy Greek yogurt for a velvety texture, finished with a sprinkle of fresh chives.
INGREDIENTS
2 large Eggs
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
1 tbsp Ghee
2 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and well-aerated.
Season the egg mixture with the sea salt and black pepper, whisking once more to incorporate.
Place a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the surface of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the bottom begins to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center to create large, soft curds.
Continue to slowly fold the eggs over medium-low heat until they are mostly set but still appear slightly moist and glossy.
Remove the skillet from the heat immediately to prevent overcooking, as the residual heat will finish the process.
Fold in the freshly chopped chives and serve immediately while warm.