YOUR SOLIN GENERATED RECIPE
Zesty Chili-Lime Egg and Avocado Scramble
Sautéed bell peppers and spinach folded into fluffy chili-spiced eggs, topped with creamy avocado and a bright squeeze of lime.
INGREDIENTS
3 large eggs
1 cup egg whites
0.25 whole avocado
0.5 cup red bell pepper
1 cup baby spinach
1 tsp olive oil
0.25 tsp red chili flakes
0.5 whole lime
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Whisk the eggs, egg whites, sea salt, black pepper, and red chili flakes in a medium bowl until well combined.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced red bell pepper until slightly softened.
Add the baby spinach to the skillet and toss until just wilted.
Pour the egg mixture into the skillet, letting it set for a moment before gently folding with a spatula to create soft curds.
Once the eggs are cooked through but still moist, remove from heat and transfer to a plate.
Top with sliced avocado and a fresh squeeze of lime juice before serving.