Fluffy Herb-Whipped Scrambled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Herb-Whipped Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Whipped Scrambled Eggs

Enjoy a light and airy scramble bursting with fresh herbs and a subtle creaminess that elevates your morning routine. The blend of whole eggs and egg whites creates a rich, protein-packed base, while a splash of almond milk and a hint of olive oil ensures a velvety texture, perfect for energizing your day.

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NUTRITION

325kcal
Protein
32.8g
Fat
20.1g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

4 large Egg Whites (132g)

1 tbsp Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Fresh Herbs (Chives, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites.

  • 2

    Stir in the almond milk, salt, and pepper until the mixture is uniform.

  • 3

    Lightly whisk in the freshly chopped herbs.

  • 4

    Preheat a non-stick skillet over medium-low heat and add the olive oil.

  • 5

    Pour in the egg mixture and let it sit undisturbed for a few moments until the edges begin to set.

  • 6

    Using a spatula, gently stir and fold the eggs, allowing large, fluffy curds to form.

  • 7

    Continue cooking, stirring occasionally until the eggs are softly scrambled and just set.

  • 8

    Remove from heat immediately to avoid overcooking and serve warm.

Fluffy Herb-Whipped Scrambled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Herb-Whipped Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Fluffy Herb-Whipped Scrambled Eggs

Enjoy a light and airy scramble bursting with fresh herbs and a subtle creaminess that elevates your morning routine. The blend of whole eggs and egg whites creates a rich, protein-packed base, while a splash of almond milk and a hint of olive oil ensures a velvety texture, perfect for energizing your day.

NUTRITION

325kcal
Protein
32.8g
Fat
20.1g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

4 large Egg Whites (132g)

1 tbsp Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Fresh Herbs (Chives, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites.

  • 2

    Stir in the almond milk, salt, and pepper until the mixture is uniform.

  • 3

    Lightly whisk in the freshly chopped herbs.

  • 4

    Preheat a non-stick skillet over medium-low heat and add the olive oil.

  • 5

    Pour in the egg mixture and let it sit undisturbed for a few moments until the edges begin to set.

  • 6

    Using a spatula, gently stir and fold the eggs, allowing large, fluffy curds to form.

  • 7

    Continue cooking, stirring occasionally until the eggs are softly scrambled and just set.

  • 8

    Remove from heat immediately to avoid overcooking and serve warm.