YOUR SOLIN GENERATED RECIPE
Chicken Egg White Scramble with Spinach and Tomato
Pan-scrambled egg whites with lean chicken breast, wilted spinach, and burst cherry tomatoes, finished with creamy sliced avocado.
INGREDIENTS
4 ounces Cooked Chicken Breast, diced
0.5 cup Egg Whites
2 cups Fresh Spinach
0.5 cup Cherry Tomatoes, halved
0.5 tablespoon Avocado Oil
50 grams Fresh Avocado, sliced
PREPARATION
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the diced chicken breast and halved cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften.
Add the fresh spinach to the skillet and toss frequently until the leaves are just wilted.
Lower the heat slightly and pour the egg whites over the chicken and vegetable mixture.
Season with a pinch of sea salt and black pepper, then gently scramble the mixture with a spatula until the egg whites are opaque and fully set.
Transfer the scramble to a plate and top with the fresh sliced avocado before serving.