YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Sautéed Spinach and Mushrooms
Enjoy a light yet satisfying dish featuring perfectly scrambled eggs enhanced with the natural flavors of fresh spinach and mushrooms. This dish offers a delightful mix of textures and a balance of light crispness from the sautéed veggies, making it a versatile meal option any time of day.
INGREDIENTS
4 whole eggs
2 egg whites
1 cup fresh spinach
1/2 cup sliced mushrooms
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Crack the eggs and separate them if mixing whole eggs with egg whites. In a bowl, whisk together the 4 whole eggs and 2 egg whites until well combined.
Season the egg mixture lightly with salt and pepper.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet, sautéing for 2-3 minutes until they begin to soften.
Next, add the fresh spinach to the skillet with the mushrooms, stirring until the spinach wilts, about 1-2 minutes.
Pour the egg mixture over the sautéed vegetables.
Allow the eggs to set for a few seconds before gently stirring with a spatula, creating soft curds.
Continue cooking until the eggs are fluffy and just cooked through, then remove from heat immediately.
Adjust seasoning with additional salt and pepper if needed, and serve warm.