YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble
Sautéed baby spinach folded into whisked egg whites and seasoned with sea salt for a breakfast that is light and fluffy.
INGREDIENTS
100g Liquid Egg Whites
2 cups Fresh Baby Spinach
1/2 tsp Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh baby spinach to the pan and sauté until it is just wilted.
Pour the liquid egg whites over the spinach and season with a pinch of sea salt and black pepper.
Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.
Transfer to a plate and serve immediately while warm.