YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Chives
Whisked eggs and egg whites are soft-scrambled with tangy Greek yogurt and folded with fresh chives for a velvety, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 oz crumbled feta cheese
1 slice sourdough bread
1 tsp ghee
1 tbsp fresh chives
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds while keeping the heat low.
When the eggs are nearly cooked but still look slightly wet, fold in the crumbled feta cheese and chopped fresh chives.
Remove from heat immediately to prevent overcooking and serve alongside a slice of toasted sourdough bread.