YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Scramble with Garden Vegetables
Sautéed garden vegetables folded into airy egg whites whisked with Greek yogurt for a velvety texture, topped with creamy avocado and tangy feta.
INGREDIENTS
1.25 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.5 cup diced bell peppers
0.25 cup diced red onion
1 oz crumbled feta cheese
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the liquid egg whites and non-fat Greek yogurt until completely smooth and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red onion and bell peppers to the skillet, sautéing for 3-4 minutes until the onions are translucent and peppers are tender.
Stir in the fresh baby spinach and cook just until wilted, about 1 minute.
Lower the heat to medium-low and pour the egg white mixture over the vegetables.
Season with sea salt and black pepper.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating large, soft curds until the eggs are just set.
Remove from heat and fold in the crumbled feta cheese.
Plate the scramble and top with sliced avocado before serving.