YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Lentil Salsa Bowl
Sautéed lentils and fresh spinach topped with fluffy scrambled eggs and zesty tomato salsa for a vibrant, protein-packed start to your day.
INGREDIENTS
2 large eggs
0.5 cup egg whites
1 cup cooked brown lentils
0.5 cup fresh tomato salsa
1 cup baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the baby spinach and cooked brown lentils to the skillet, sautéing until the spinach is wilted and the lentils are warmed through.
In a small bowl, whisk together the large eggs and egg whites until well combined.
Push the lentil mixture to one side of the pan and pour the egg mixture into the empty space.
Gently scramble the eggs with a spatula until they are fluffy and just set, then season with sea salt and black pepper.
Transfer the lentil and egg mixture to a serving bowl.
Top with the fresh tomato salsa and garnish with chopped fresh cilantro before serving.