YOUR SOLIN GENERATED RECIPE
Avocado Sourdough with Herbed Egg Whites
Sautéed herbed egg whites and roasted potatoes served on toasted sourdough with creamy avocado, accompanied by fresh berries and Greek yogurt.
INGREDIENTS
1.25 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 slice sourdough bread
0.25 whole avocado
0.5 cup red potato
0.5 cup blueberries
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
1 tsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Dice the red potato into half-inch cubes and toss them in a bowl with 0.5 tsp of avocado oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.
Spread the potatoes on the baking sheet and roast for 20 minutes until they are golden and crispy on the outside.
While potatoes roast, whisk together the liquid egg whites, chopped chives, chopped parsley, and the remaining salt and pepper in a medium bowl.
Heat the remaining 0.5 tsp of avocado oil in a non-stick skillet over medium heat and scramble the egg whites until they are fluffy and fully set.
Toast the sourdough bread until lightly browned and mash the avocado onto the surface with a fork.
Top the avocado toast with the herbed egg whites and serve immediately alongside the roasted potatoes.
Portion the Greek yogurt into a small bowl and top with fresh blueberries to enjoy as a refreshing and protein-rich side.