YOUR SOLIN GENERATED RECIPE
Ground Beef and Egg Scramble Bowl
Sautéed lean ground beef and vibrant bell peppers scrambled with fluffy eggs and egg whites, served over cauliflower rice with a creamy avocado finish.
INGREDIENTS
8 oz 96% lean ground beef
2 large eggs
0.5 cup egg whites
1 cup cauliflower rice
1 cup bell peppers
0.5 whole avocado
0.25 cup low-fat cottage cheese
1 slice Dave's Killer Bread
0.5 tbsp olive oil
2 tbsp salsa
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
PREPARATION
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until browned and fully cooked through.
Stir in the chopped bell peppers and cauliflower rice, sautéing for 3 to 4 minutes until the vegetables are tender.
In a small bowl, whisk together the eggs, egg whites, sea salt, black pepper, garlic powder, and smoked paprika.
Reduce the heat to medium and pour the egg mixture over the beef and vegetables.
Gently stir the mixture until the eggs are set and fluffy, ensuring they are evenly distributed throughout the bowl components.
Toast the slice of Dave's Killer Bread until golden brown.
Transfer the scramble to a large bowl and top with sliced avocado, cottage cheese, and salsa.
Serve immediately with the toasted bread on the side.