YOUR SOLIN GENERATED RECIPE
Chicken and Veggie Egg Scramble with Fresh Berries
Sautéed ground chicken and crisp bell peppers scrambled with fluffy eggs and baby spinach, served with a side of sweet, juicy berries.
INGREDIENTS
3.5 oz Ground Chicken
1 Large Whole Egg
1 Large Egg White
1 tsp Extra Virgin Olive Oil
1/2 cup diced Red Bell Pepper
1 cup Baby Spinach
1/2 small Avocado
1/2 cup fresh Blueberries
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the ground chicken to the skillet and cook until browned and cooked through, breaking it into small crumbles with a spatula.
Toss in the diced red bell peppers and sauté for 2-3 minutes until they begin to soften.
In a small bowl, whisk together the whole egg and egg white, then pour into the skillet with the chicken and peppers.
Gently stir the eggs until they are almost set, then fold in the baby spinach until just wilted.
Remove from heat and transfer the scramble to a plate.
Top with sliced avocado and serve alongside the fresh blueberries.