YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Veggie Scramble with Fresh Herbs
Enjoy a light and airy scramble loaded with colorful veggies and fresh herbs. This versatile dish can be enjoyed at any time of the day, offering a burst of flavor and a balanced mix of protein, nutrient-rich vegetables, and aromatic herbs for a satisfying meal.
INGREDIENTS
3 large Whole Eggs
4 Egg Whites
1/2 medium Red Bell Pepper (chopped)
1 cup Spinach
1 medium Tomato (diced)
1/2 cup Fresh Mushrooms (sliced)
2 tbsp Fresh Parsley (chopped)
1 tsp Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
Crack the whole eggs into a bowl and add the egg whites. Whisk together until fully blended.
Chop the red bell pepper, dice the tomato, slice the mushrooms, and roughly chop the spinach if necessary.
Heat a non-stick skillet over medium heat and add the olive oil.
Sauté the red bell pepper, mushrooms, and spinach for about 2-3 minutes until they start to soften.
Add the tomato to the skillet and sauté for another minute.
Pour in the egg mixture and let sit for a few moments. Gently stir and fold the eggs to create soft curds, ensuring even cooking.
Season with salt and pepper to taste, and stir in the fresh parsley just before serving.
Remove from heat once eggs are softly scrambled and serve immediately.