YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Avocado Salad
Fluffy eggs whisked with Greek yogurt and soft-scrambled in ghee, paired with a bright, zesty avocado and cherry tomato salad.
INGREDIENTS
4 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
0.25 whole avocado
0.5 cup cherry tomatoes
1 cup baby spinach
0.5 tsp ghee
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, half the sea salt, and half the black pepper until smooth and frothy.
In a separate small bowl, toss the diced avocado, halved cherry tomatoes, and baby spinach with lime juice and the remaining salt and pepper.
Heat a non-stick skillet over medium-low heat and melt the ghee, coating the surface evenly.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center, creating large, silky curds until they are just cooked through but still moist.
Plate the creamy scrambled eggs immediately, topping with fresh chives, and serve alongside the crisp avocado salad.