YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Veggie Scramble
A protein-packed scramble of fluffy egg whites, lean chicken breast, and colorful sautéed peppers, finished with creamy avocado slices.
INGREDIENTS
140g Liquid Egg Whites
45g Cooked Chicken Breast, diced
1 tbsp Avocado Oil
75g Fresh Avocado
75g Red Bell Pepper, chopped
30g Fresh Spinach
35g White Mushrooms, sliced
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the chopped red bell peppers and sliced mushrooms to the pan, sautéing for 3-4 minutes until the vegetables are tender.
Stir in the diced cooked chicken breast and heat for 1 minute until warmed through.
Pour the liquid egg whites into the skillet and let them sit for a few seconds until the edges begin to set.
Gently fold the egg whites with a spatula, adding the fresh spinach as the eggs thicken.
Continue to scramble until the egg whites are fully cooked and the spinach is wilted.
Season with a pinch of sea salt and black pepper if desired, then transfer to a plate.
Top the scramble with fresh avocado slices for a rich and creamy finish.