YOUR SOLIN GENERATED RECIPE
Veggie-Loaded Scrambled Eggs on Toasted Sourdough
Savor a hearty yet light dish featuring protein-packed scrambled eggs infused with a medley of fresh veggies, served over perfectly toasted sourdough. This dish offers a satisfying blend of flavors and textures that brighten your morning, refuel your lunch, or complement a cozy dinner.
INGREDIENTS
4 large whole eggs
2 large egg whites
1 slice sourdough bread
1/4 cup diced tomato
1/4 cup diced red bell pepper
1 cup fresh spinach
1 teaspoon olive oil
Salt & Pepper to taste
PREPARATION
Crack 4 whole eggs and 2 egg whites into a bowl and whisk together until well combined.
Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.
Add the diced tomato and red bell pepper to the skillet and sauté for 1-2 minutes until they begin to soften.
Stir in the spinach and sauté for an additional minute until wilted.
Pour in the whisked eggs over the veggies, season with salt and pepper, and gently stir continuously until the eggs start to form soft curds.
Toast the slice of sourdough bread until golden and crisp.
Plate the scrambled eggs on top or beside the toasted sourdough and serve immediately.