YOUR SOLIN GENERATED RECIPE
Quick Scrambled Eggs with Sautéed Veggies
Enjoy a light yet satisfying meal that combines silky scrambled eggs with a vibrant medley of sautéed veggies. This dish offers a comforting blend of textures and flavors that provide quick nourishment any time of the day, boasting fresh bell peppers, spinach, and onions, all perfectly complimented by a hint of savory olive oil.
INGREDIENTS
3 Large Eggs
2 x 1/4 cup Egg Whites (total 1/2 cup)
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Spinach
1/4 cup chopped Onion
1 teaspoon Olive Oil
PREPARATION
In a small bowl, whisk together the eggs and egg whites until completely blended.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onions and sauté for about 1-2 minutes until they begin to soften.
Add the red bell pepper to the skillet and continue to sauté for another 2 minutes until the vegetables start to become tender.
Stir in the chopped spinach and cook for an additional minute until wilted.
Pour the egg mixture over the sautéed veggies. Allow it to set for a few seconds before gently stirring. Continue to cook, stirring occasionally, until the eggs are softly scrambled and cooked through.
Season with salt and pepper to taste, and serve immediately.