YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble
Pan-scrambled egg whites folded with fresh baby spinach and a hint of sea salt, finished with a light, silky texture.
INGREDIENTS
3 large Egg Whites
2 cups Baby Spinach
1/4 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the olive oil in a small non-stick skillet over medium-low heat.
Add the baby spinach to the pan and sauté briefly until it just begins to wilt.
Pour the egg whites into the skillet and season with a pinch of sea salt and black pepper.
Stir gently with a spatula until the egg whites are fully set and fluffy.