YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Cheddar
Soft-scrambled eggs folded with wilted spinach and sharp cheddar, served with sliced avocado and fresh blueberries for a creamy, satisfying finish.
INGREDIENTS
3 large Eggs
2 cups Fresh Spinach
1 ounce Sharp Cheddar Cheese
1 tablespoon Avocado Oil
1/2 medium Avocado
1/2 cup Fresh Blueberries
PREPARATION
Heat half of the avocado oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Remove the wilted spinach from the pan and set it aside on a small plate.
In a small bowl, whisk the eggs thoroughly with a pinch of sea salt and black pepper.
Add the remaining avocado oil to the skillet and pour in the whisked eggs.
Cook the eggs slowly, using a spatula to gently push the curds from the edges toward the center.
When the eggs are nearly set, fold in the reserved spinach and the shredded cheddar cheese.
Continue cooking for another 30 seconds until the cheese is slightly melted and the eggs are soft-scrambled.
Plate the egg mixture and serve immediately with the sliced avocado and fresh blueberries on the side.