YOUR SOLIN GENERATED RECIPE
Pillowy soft-scrambled eggs and egg whites served on a bed of wilted spinach with a dollop of Greek yogurt and sliced avocado.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 tsp ghee
1 cup fresh baby spinach
0.25 cup plain Greek yogurt
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
1 tsp everything bagel seasoning
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated.
Add the fresh baby spinach to the skillet and sauté for 1 to 2 minutes until just wilted, then transfer the spinach to one side of a large serving platter.
Pour the egg mixture into the same skillet and let it sit undisturbed for 30 seconds before gently folding with a silicone spatula to create soft, pillowy curds.
Once the eggs are cooked through but still appear moist, transfer them to the platter next to the wilted spinach.
Top the platter with the sliced avocado and a dollop of Greek yogurt, then sprinkle the everything bagel seasoning over the entire dish before serving immediately.