YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Tempeh Crumbles and Avocado
Enjoy a vibrant and satisfying breakfast scramble featuring fluffy egg whites, fresh spinach, and savory tempeh crumbles, all gently sautéed in olive oil and finished with creamy avocado. This dish balances light protein from egg whites and robust flavor from tempeh, complemented by the rich, smooth texture of avocado, making for a delicious and energizing start to your day.
INGREDIENTS
5 large egg whites (approx. 165g total)
1 cup raw spinach (30g)
1 ounce tempeh, crumbled (28g)
1 tablespoon olive oil
1/3 medium avocado (about 50g portion)
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Crumble the tempeh into small pieces and add it to the skillet. Sauté for about 2-3 minutes until it begins to brown slightly.
Add the fresh spinach to the skillet with the tempeh and stir until the spinach wilts, approximately 1-2 minutes.
Pour in the egg whites and gently stir to combine with the spinach and tempeh. Cook until the egg whites are just set, about 3-4 minutes.
Remove the skillet from heat and transfer the scramble to a serving plate.
Top the scramble with sliced pieces of avocado or gently mix in the avocado pieces for extra creaminess.
Serve immediately and enjoy your energizing breakfast.