YOUR SOLIN GENERATED RECIPE
Avocado Egg White Scramble
Fluffy egg whites and whole eggs scrambled with vibrant wilted spinach, topped with buttery avocado slices and a pinch of red pepper flakes.
INGREDIENTS
2 large eggs
1.25 cups liquid egg whites
1 tsp extra virgin olive oil
1 cup baby spinach
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
PREPARATION
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the baby spinach to the skillet and sauté for about 1 minute until the leaves are just wilted.
Pour the egg mixture into the skillet with the spinach, allowing it to sit for a few seconds before stirring.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking for 2 to 3 minutes until the eggs are set but still appear moist and tender.
Remove the skillet from the heat and season the scramble with sea salt and black pepper.
Transfer the eggs to a plate and finish by layering the sliced avocado on top and sprinkling with red pepper flakes.