YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Guacamole and Tomatoes
Whisked eggs and whites scrambled in grass-fed ghee until fluffy, topped with zesty lime guacamole and juicy sliced tomatoes for a bright, protein-packed start.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
0.25 whole avocado
1 medium tomato
1 tsp ghee
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh cilantro
PREPARATION
1. In a small bowl, mash the avocado with the lime juice and half of the sea salt until smooth and creamy.
2. Slice the medium tomato into thick rounds or wedges and set aside.
3. In a medium mixing bowl, whisk together the eggs and liquid egg whites until well combined and slightly frothy.
4. Heat the ghee in a non-stick skillet over medium-low heat.
5. Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula.
6. Continue to cook, folding occasionally, until the eggs are just set but still moist and tender.
7. Season the scrambled eggs with the remaining sea salt and the black pepper.
8. Plate the eggs immediately, topping them with the prepared guacamole and fresh cilantro, with tomato slices on the side.