YOUR SOLIN GENERATED RECIPE
Eggs and Spinach on Seeded Toast
Sautéed baby spinach and fluffy scrambled eggs served over toasted sprouted seeded bread with a cool dollop of Greek yogurt.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 slices sprouted seeded bread
2 cups fresh baby spinach
0.5 cup non-fat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the sprouted seeded bread in a toaster or under a broiler until golden brown and crisp.
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until it is just wilted and vibrant green.
Pour the egg mixture into the skillet with the spinach, reducing the heat to medium-low.
Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.
Spread a thin layer of the non-fat Greek yogurt onto each slice of toasted bread or serve it as a dollop on the side.
Top the toast with the scrambled egg and spinach mixture.
Garnish with freshly chopped chives before serving immediately.