YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Gluten Free Toast
Enjoy a light yet satisfying breakfast featuring a silky egg and spinach scramble gently enriched with almond milk and olive oil, served alongside a toasted slice of gluten free bread with a crisp rice cake topped with a creamy touch of lactose-free cheese and avocado. This plate strikes a delicate balance between indulgence and nourishment, perfect for starting your day with just the right amount of energy while keeping the protein and calorie counts in check.
INGREDIENTS
1 large egg
1 cup fresh spinach
3 teaspoons olive oil
1 slice gluten free bread
1 plain rice cake
1/4 avocado
1/2 cup unsweetened almond milk
1 tablespoon lactose-free cheese
PREPARATION
In a bowl, whisk together the egg, unsweetened almond milk, and a pinch of salt and pepper.
Heat 3 teaspoons of olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for about 1 minute until just wilted.
Pour the egg mixture into the skillet with the spinach and gently stir, cooking until the eggs are softly scrambled.
While the scramble is finishing, toast the gluten free bread and the rice cake.
Top the rice cake with a thin layer of lactose-free cheese and sliced avocado.
Plate the egg and spinach scramble alongside the toasted bread and the decorated rice cake for a balanced and flavorful breakfast.