YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Zesty Avocado
Creamy eggs whisked with Greek yogurt and folded over wilted spinach, topped with a bright and zesty avocado mash for a silky finish.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
0.25 whole avocado
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
0.25 tsp red pepper flakes
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat and add the baby spinach, sautéing for 1-2 minutes until just wilted.
Pour the egg mixture into the skillet with the spinach and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.
While the eggs are cooking, mash the avocado in a small bowl with the lime juice and red pepper flakes until it reaches your desired consistency.
Remove the eggs from the heat while they still appear slightly wet, as the residual heat will finish the cooking process without drying them out.
Transfer the scrambled eggs to a plate and top with the zesty avocado mash before serving immediately.