YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Zesty Avocado
Low-and-slow scrambled eggs whisked with Greek yogurt for a velvety texture, paired with bright lime-mashed avocado and a sprinkle of red pepper flakes.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
0.25 whole avocado
1 tsp extra virgin olive oil
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and incorporated.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat until shimmering.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue to cook the eggs low and slow, folding them gently until they are just set but still look slightly moist.
While the eggs are finishing, mash the avocado in a small bowl with the lime juice until desired consistency is reached.
Transfer the creamy eggs to a plate and top with the lime-infused avocado, red pepper flakes, and fresh chives.