YOUR SOLIN GENERATED RECIPE
High-Protein Spinach and Tomato Scramble
Fluffy eggs scrambled with vibrant spinach and blistered cherry tomatoes, topped with creamy avocado for a satisfying start to your morning.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
2 cups fresh baby spinach
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they become soft and slightly blistered.
Add the fresh baby spinach to the skillet and toss until the leaves are just wilted.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until frothy.
Lower the heat to medium and pour the egg mixture over the vegetables in the skillet.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating large, tender curds.
Remove from heat once the eggs are set but still look moist, then serve immediately topped with the sliced avocado.