YOUR SOLIN GENERATED RECIPE
Creamy Avocado Scrambled Eggs
Soft-scrambled eggs whisked with Greek yogurt for a velvety texture, served with buttery avocado slices and fresh chives over a bed of wilted spinach.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.25 whole avocado
1 tsp ghee
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and uniform.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from the pan and set aside on a plate.
Pour the egg mixture into the same skillet, keeping the heat low to ensure a creamy, custard-like finish.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds without overcooking.
Once the eggs are set but still slightly moist, remove from heat and spoon them over the wilted spinach.
Top the scramble with thinly sliced avocado and a sprinkle of fresh chives before serving immediately.