YOUR SOLIN GENERATED RECIPE
Egg White Scramble with Roasted Vegetables and Smashed Avocado
Fluffy egg whites scrambled with roasted peppers and zucchini, served with creamy smashed avocado and a sprinkle of red pepper flakes.
INGREDIENTS
3/4 cup Egg Whites
1/2 medium Avocado
1/2 cup diced Red Bell Pepper
1/2 cup diced Zucchini
1/4 cup diced Red Onion
1.5 teaspoons Avocado Oil
1 cup Fresh Spinach
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell pepper, zucchini, and red onion with one teaspoon of avocado oil and a pinch of sea salt.
Roast the vegetables for 12-15 minutes until they are tender and slightly browned.
While the vegetables roast, whisk the egg whites in a small bowl with black pepper and a pinch of garlic powder.
Heat the remaining half teaspoon of avocado oil in a non-stick skillet over medium heat.
Pour in the egg whites and cook, stirring gently, until they are just set and fluffy.
Fold the roasted vegetables and the fresh spinach into the scramble, cooking for another minute until the spinach is wilted.
In a separate small bowl, mash the avocado with a squeeze of lime or a pinch of salt.
Plate the scramble and top with the creamy smashed avocado and red pepper flakes if desired.