YOUR SOLIN GENERATED RECIPE
Quick Herb-Spiced Egg and Vegetable Scramble
A light, protein-packed scramble loaded with colorful vegetables, fresh herbs, and a perfect mix of whole eggs and egg whites. Enjoy the vibrant taste and crisp textures in this versatile dish that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 large eggs
1/2 cup liquid egg whites
1/2 cup diced bell pepper
1/2 cup chopped spinach
1/4 cup diced onion
1 teaspoon olive oil
1 tablespoon mixed fresh herbs (basil & oregano)
PREPARATION
Crack the 3 eggs into a bowl and add the 1/2 cup of liquid egg whites. Beat together until well combined.
Prepare the vegetables by dicing the bell pepper and onion, and chopping the spinach. Set aside the mixed fresh herbs.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Sauté the diced onion and bell pepper in the oil for about 2-3 minutes until they begin to soften.
Add the chopped spinach to the skillet and stir until just wilted, about 1 minute.
Pour the egg mixture into the skillet with the sautéed vegetables. Allow it to sit undisturbed for about 30 seconds to set slightly.
Using a spatula, gently scramble the eggs with the vegetables. Continue cooking until the eggs are softly set, about 2-3 minutes.
Just before finishing, sprinkle the mixed fresh herbs over the scramble, and season with salt and pepper as desired.
Serve immediately and enjoy your nutritious, quick herb-spiced egg and vegetable scramble.