YOUR SOLIN GENERATED RECIPE
Creamy Cheddar Spinach Scramble with Avocado
Soft-scrambled eggs folded with wilted spinach and sharp cheddar, topped with buttery avocado slices for a satisfying and velvety finish.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
2 cups baby spinach
0.25 whole avocado
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and frothy.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan evenly.
Add the baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted, then spread it out across the pan.
Pour the egg mixture into the skillet directly over the spinach.
Let the eggs sit undisturbed for 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center, creating soft, creamy curds.
When the eggs are nearly set but still slightly moist, sprinkle the shredded sharp cheddar cheese over the top and fold gently to incorporate.
Remove the skillet from the heat immediately to prevent overcooking the eggs.
Transfer the scramble to a plate and top with the sliced avocado and fresh chives before serving.