YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Quinoa and Sautéed Mushrooms
A protein-packed scramble of fluffy egg whites and baby spinach served over nutty quinoa and earthy sautéed mushrooms, topped with creamy avocado slices.
INGREDIENTS
3/4 cup Egg Whites
3/4 cup Cooked Quinoa
1 cup Sliced Cremini Mushrooms
2 cups Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1/4 Avocado, sliced
PREPARATION
Heat half of the olive oil in a large non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they are tender and golden brown.
Toss in the baby spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet clean if necessary, add the remaining oil, and pour in the egg whites.
Scramble the egg whites gently with a spatula until they are fully set and fluffy.
Place the warm cooked quinoa into a serving bowl as a base.
Top the quinoa with the scrambled egg whites and the sautéed mushroom and spinach mixture.
Finish the dish with fresh avocado slices and a season with a pinch of sea salt and cracked black pepper.