YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Sautéed Spinach
Pan-scrambled egg whites and a whole egg tossed with bell peppers and onions, served over a bed of wilted spinach and topped with creamy avocado.
INGREDIENTS
0.75 cup Liquid Egg Whites
1 large Egg
2 cups Fresh Spinach
0.5 cup chopped Red Bell Pepper
2 tablespoons chopped Yellow Onion
1 teaspoon Extra Virgin Olive Oil
30 grams Avocado
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the chopped onions and red bell peppers to the skillet and sauté for 3-4 minutes until the vegetables begin to soften.
Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted, then move the vegetables to one side of the pan or remove them temporarily.
In a small bowl, whisk together the liquid egg whites and the whole egg until well combined.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.
Continue to cook, stirring occasionally, until the eggs are set and fluffy.
Incorporate the sautéed vegetables back into the eggs if they were moved aside.
Transfer the scramble to a plate and top with the sliced avocado before serving.