YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Quinoa
Fluffy egg whites scrambled with sautéed peppers and baby spinach, served over a bed of warm quinoa and topped with creamy avocado.
INGREDIENTS
3/4 cup Egg Whites
1/2 cup Cooked Quinoa
1 cup Fresh Baby Spinach
1/2 cup Diced Red Bell Pepper
1.5 teaspoons Extra Virgin Olive Oil
1/3 medium Avocado, sliced
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.
Add the fresh baby spinach to the pan and toss constantly for about 1 minute until the leaves are just wilted.
Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.
Gently stir and scramble the egg whites with the vegetables until they are fully cooked through and fluffy.
Place the warm cooked quinoa into a serving bowl as a base.
Top the quinoa with the egg white and veggie scramble.
Finish the dish by placing the sliced creamy avocado on top.