YOUR SOLIN GENERATED RECIPE
Chunky Scrambled Egg and Pepper Hash with Fresh Avocado
Savor the hearty goodness of scrambled eggs intertwined with diced red bell pepper, onions, and tender potato cubes, all topped with fresh avocado. This dish delivers a delightful blend of textures and flavors, from the creamy richness of avocado to the subtle sweetness of sautéed vegetables, making it a versatile meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
3 whole eggs
1/4 cup liquid egg whites
1 medium red bell pepper
1/4 medium yellow onion
1 small potato
1/2 medium avocado
Salt and pepper to taste
PREPARATION
Dice the small potato into small cubes. Rinse the red bell pepper, remove the seeds, and chop into chunks. Finely dice the quartered yellow onion.
Place a nonstick skillet over medium heat. If needed, lightly spray with a nonstick cooking spray.
Add the diced potato to the skillet and sauté for about 5-7 minutes until they start to soften and turn slightly golden.
Add the chopped red bell pepper and diced onion to the skillet. Continue to sauté for another 3-4 minutes until the vegetables are tender.
In a bowl, whisk together the whole eggs and liquid egg whites. Season with a pinch of salt and pepper.
Pour the egg mixture over the sautéed vegetables in the skillet. Let it sit for a few seconds before gently stirring with a spatula. Cook until the eggs are softly scrambled and fully set.
Transfer the scramble onto a serving plate and top it with fresh avocado slices or diced avocado. Sprinkle a little more salt and pepper if desired.
Serve immediately and enjoy your chunky, nutrient-dense meal!