YOUR SOLIN GENERATED RECIPE
Savory Leek and Egg White Bagel
Toasted bagel halves topped with silky scrambled egg whites and buttery sautéed leeks, finished with a dollop of creamy Greek yogurt.
INGREDIENTS
1 whole sprouted grain bagel
1 cup liquid egg whites
0.5 cup leek
2 tbsp non-fat Greek yogurt
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Clean the leeks thoroughly and slice the white and light green parts into thin rounds.
Heat the olive oil in a non-stick skillet over medium heat and sauté the leeks for 4-5 minutes until softened and fragrant.
Whisk the egg whites with sea salt and black pepper in a small bowl until slightly frothy.
Pour the egg whites into the skillet with the leeks, stirring gently with a spatula until the eggs are just set and fluffy.
Split the bagel and toast until the edges are golden brown and crisp.
Spread a tablespoon of Greek yogurt onto each toasted bagel half.
Top the yogurt with the savory leek and egg white scramble and serve immediately.