YOUR SOLIN GENERATED RECIPE
Quick Scrambled Eggs with Fresh Herbs and Sautéed Greens
Enjoy a vibrant, protein-packed scramble that combines the creamy texture of eggs with the fresh brightness of herbs and the nutritional punch of sautéed greens. This dish is perfect any time of day, offering a balance of savory flavors and a satisfying, nutrient-rich profile.
INGREDIENTS
3 large Eggs
2 Egg Whites
1/4 cup Low-Fat Cheddar Cheese, shredded
1 cup Fresh Spinach
1/2 cup Fresh Kale (chopped)
1 tsp Olive Oil
2 tbsp Fresh Mixed Herbs (parsley, chives, basil)
Salt and Pepper to taste
PREPARATION
In a bowl, whisk together 3 large eggs, 2 egg whites, a pinch of salt and pepper, and the chopped fresh herbs until well combined.
Heat a nonstick skillet over medium heat and add 1 tsp of olive oil.
Add the chopped kale and spinach to the skillet, sautéing for about 1-2 minutes until the greens start to wilt.
Pour in the egg mixture and allow it to cook undisturbed for a few seconds until the edges begin to set.
Gently stir the eggs with a spatula, allowing them to softly scramble. When the eggs are about halfway set, sprinkle the shredded low-fat cheddar cheese evenly over the top.
Continue cooking until the eggs are just set but remain moist and creamy. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, enjoying the harmonious blend of creamy eggs, melted cheese, and fresh, lightly sautéed greens.