YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Avocado and Fresh Salsa
Scrambled pasture-raised eggs and liquid egg whites cooked in butter, served with creamy avocado and fresh salsa for a satisfying morning meal.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 tbsp pasture-raised butter
0.13 whole avocado
0.5 cup fresh salsa
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp chives
PREPARATION
1. In a medium bowl, whisk together the eggs, egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
2. Heat a non-stick skillet over medium-low heat and add the pasture-raised butter, swirling to coat the pan as it melts.
3. Pour the egg mixture into the skillet and allow it to cook undisturbed for about 30 seconds until the bottom begins to set.
4. Using a silicone spatula, gently fold the eggs from the edges toward the center to create soft, tender curds.
5. When the eggs are nearly cooked but still slightly glistening, sprinkle the feta cheese over the top and remove from heat.
6. Transfer the eggs to a plate and garnish with the avocado slices, fresh salsa, and a sprinkle of chives.