YOUR SOLIN GENERATED RECIPE
Avocado Mushroom Spinach Scramble
Sautéed mushrooms and spinach folded into fluffy scrambled eggs and whites, served with creamy avocado slices and toasted Ezekiel bread.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 cup cremini mushrooms
1 cup baby spinach
0.25 whole avocado
0.5 slice Ezekiel bread
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined.
Heat the ghee in a medium non-stick skillet over medium heat.
Add the sliced cremini mushrooms to the skillet and sauté for 3-4 minutes until they are tender and lightly browned.
Toss in the baby spinach and cook for about 1 minute, just until the leaves have wilted.
Pour the egg mixture into the skillet with the vegetables. Using a spatula, gently move the eggs across the pan until they are cooked through but still moist and fluffy.
While the eggs cook, toast the half slice of Ezekiel bread until golden.
Transfer the scramble to a plate, top with the sliced avocado, and serve alongside the toasted bread.