YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Sautéed Spinach and Mushrooms
Enjoy a light yet satisfying plate of fluffy scrambled eggs, enriched with a blend of whole eggs and egg whites for a protein boost, alongside sautéed spinach and mushrooms lightly coated in olive oil. This dish offers a harmonious balance of delicate textures and savory flavors, perfect for fueling your morning or mid-day meal.
INGREDIENTS
4 large eggs
3 egg whites
1 cup fresh spinach
1/2 cup sliced button mushrooms
1 teaspoon olive oil
Pinch of salt
Pinch of black pepper
PREPARATION
Crack the 4 eggs into a bowl and add the 3 egg whites. Whisk together until thoroughly combined.
Heat a non-stick skillet over medium-low heat and add the teaspoon of olive oil.
Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.
Toss in the fresh spinach and continue to sauté for another 1-2 minutes until wilted.
Reduce the heat to low and pour the egg mixture over the sautéed vegetables.
Gently stir and fold the eggs with the vegetables, cooking slowly to achieve a fluffy, creamy scramble.
Season with a pinch of salt and black pepper to taste. Continue cooking until the eggs are softly set but still moist.
Serve immediately and enjoy your protein-packed, nutrient-dense meal.