Fluffy Scrambled Eggs with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs

Enjoy a light and airy scramble bursting with the freshness of herbs. Creamy eggs lightly whisked with a splash of milk, gently cooked in olive oil, and finished with a medley of parsley and chives for a delightful burst of flavor.

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NUTRITION

489kcal
Protein
37.2g
Fat
35.5g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 ounce Whole Milk

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley (chopped)

1 tablespoon Fresh Chives (chopped)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the whole milk. Whisk together until completely combined and slightly frothy.

  • 2

    Add a pinch of salt and black pepper, then mix in the chopped fresh parsley and chives.

  • 3

    Heat a non-stick skillet over medium-low heat and drizzle in the olive oil, ensuring it evenly coats the surface.

  • 4

    Pour the egg mixture into the skillet. Allow it to sit for a few seconds until it just begins to set at the edges.

  • 5

    Gently stir the eggs with a spatula, pushing the curds from the edges towards the center. Continue cooking slowly to create a soft, creamy texture.

  • 6

    Once the eggs are just set but still slightly runny, remove from heat. The residual heat will finish cooking the eggs without overdoing them.

  • 7

    Serve immediately, savoring the light, herbaceous flavor and fluffy texture.

Fluffy Scrambled Eggs with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs

Enjoy a light and airy scramble bursting with the freshness of herbs. Creamy eggs lightly whisked with a splash of milk, gently cooked in olive oil, and finished with a medley of parsley and chives for a delightful burst of flavor.

NUTRITION

489kcal
Protein
37.2g
Fat
35.5g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 ounce Whole Milk

1 teaspoon Olive Oil

2 tablespoons Fresh Parsley (chopped)

1 tablespoon Fresh Chives (chopped)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and add the whole milk. Whisk together until completely combined and slightly frothy.

  • 2

    Add a pinch of salt and black pepper, then mix in the chopped fresh parsley and chives.

  • 3

    Heat a non-stick skillet over medium-low heat and drizzle in the olive oil, ensuring it evenly coats the surface.

  • 4

    Pour the egg mixture into the skillet. Allow it to sit for a few seconds until it just begins to set at the edges.

  • 5

    Gently stir the eggs with a spatula, pushing the curds from the edges towards the center. Continue cooking slowly to create a soft, creamy texture.

  • 6

    Once the eggs are just set but still slightly runny, remove from heat. The residual heat will finish cooking the eggs without overdoing them.

  • 7

    Serve immediately, savoring the light, herbaceous flavor and fluffy texture.