YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Sautéed Spinach and Cherry Tomatoes
Fluffy egg whites scrambled with colorful peppers and wilted spinach, served with burst cherry tomatoes and creamy sliced avocado.
INGREDIENTS
1 cup Liquid Egg Whites
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes
1/4 cup Diced Red Bell Pepper
30 grams Sliced Avocado
1/2 cup Fresh Strawberries
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the diced red bell peppers and sauté for about 3 minutes until they begin to soften.
Stir in the cherry tomatoes and cook for another 2 minutes until the skins just start to blister.
Add the baby spinach to the skillet and toss until the leaves are just wilted.
Pour the egg whites over the vegetables and scramble gently with a spatula until the eggs are set and fluffy.
Season with a pinch of sea pepper if desired and transfer to a plate.
Top the scramble with the sliced avocado and serve alongside the fresh strawberries.