YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Veggies
Savor a hearty and delicious scramble, featuring a blend of whole eggs and egg whites combined with a medley of colorful vegetables and aromatic fresh herbs. Lightly sautéed in olive oil, this dish offers a balance of textures and a burst of flavor, making it a versatile meal any time of day.
INGREDIENTS
3 large whole eggs
4 large egg whites
1/2 medium red bell pepper
1/2 cup fresh spinach
1/4 medium onion
5 cherry tomatoes
2 tbsp fresh mixed herbs (parsley & chives)
1 tsp olive oil
PREPARATION
Crack the whole eggs into a bowl and add the egg whites. Whisk thoroughly until the mixture is well combined and slightly frothy.
Dice the bell pepper, finely chop the onion, halve the cherry tomatoes, and roughly chop the spinach and fresh herbs.
Heat a non-stick skillet over medium heat and add the olive oil.
Sauté the diced bell pepper, chopped onion, and cherry tomatoes for 2-3 minutes until they start to soften.
Add the spinach and fresh herbs to the skillet and cook for another minute until the spinach wilts.
Pour the egg mixture into the skillet over the sautéed vegetables.
Allow the eggs to set slightly around the edges, then gently stir with a spatula, scraping the bottom to create soft curds. Cook until the eggs are fluffy and just set, about 3-4 minutes.
Season with salt and pepper to taste and serve warm.