YOUR SOLIN GENERATED RECIPE
Egg and Spinach Scramble with Sautéed Mushrooms and Avocado
Soft scrambled eggs with wilted spinach and savory mushrooms, topped with creamy avocado and delicate ribbons of smoked salmon.
INGREDIENTS
2 Large Eggs
2 tablespoons Liquid Egg Whites
1 ounce Smoked Salmon
1/2 medium Avocado
1 cup White Mushrooms
2 cups Fresh Spinach
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the pan and sauté until they are golden brown and tender.
Add the fresh spinach to the mushrooms and cook just until the leaves are wilted, then remove the vegetables from the pan and set aside.
Whisk the whole eggs and egg whites together in a small bowl until well combined.
Add the remaining olive oil to the skillet and pour in the egg mixture.
Cook the eggs while stirring gently with a spatula until soft, creamy curds form.
Fold the sautéed mushrooms and spinach back into the scrambled eggs.
Transfer the scramble to a plate and top with sliced avocado and ribbons of smoked salmon.