YOUR SOLIN GENERATED RECIPE
Egg White and Lentil Scramble with Sautéed Spinach
A protein-rich scramble of fluffy egg whites and earthy lentils sautéed with fresh spinach and topped with creamy avocado.
INGREDIENTS
0.75 cup Egg Whites
0.5 cup Cooked Lentils
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
0.25 large Avocado
0.25 cup Red Onion
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced red onion and sauté until it becomes translucent and fragrant.
Stir in the cooked lentils and fresh spinach, cooking until the spinach is completely wilted.
Push the vegetable mixture to the side of the pan and add the remaining teaspoon of olive oil.
Pour in the egg whites and gently scramble them until they are fully cooked and opaque.
Combine the egg whites with the lentil mixture and season with a pinch of salt and pepper.
Transfer to a plate and serve immediately topped with the sliced creamy avocado.