YOUR SOLIN GENERATED RECIPE
Jalapeño Cheddar Egg Scramble with Avocado and Pepitas
Sautéed jalapeños and onions folded into fluffy cheddar eggs, topped with buttery avocado slices and toasted pumpkin seeds for a delightful crunch.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 oz sharp cheddar cheese
0.13 whole avocado
0.5 tbsp pumpkin seeds
1 medium jalapeño
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Finely dice the jalapeño and red onion, removing the jalapeño seeds if you prefer a milder heat level.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced vegetables until they are fragrant and softened.
Whisk the whole eggs and liquid egg whites together in a small bowl with the sea salt and black pepper until well combined.
Pour the egg mixture into the skillet and cook undisturbed for 30 seconds before gently stirring to form large, fluffy curds.
Sprinkle the shredded cheddar cheese over the eggs just before they finish cooking, folding gently until the cheese is gooey and melted.
Transfer the scramble to a plate and garnish with the fresh avocado slices and crunchy pumpkin seeds.