YOUR SOLIN GENERATED RECIPE
Crispy Vegetable Egg Scramble
Enjoy a vibrant and satisfying scramble featuring farm-fresh eggs, a medley of crispy vegetables, and a hint of melted cheddar cheese. This dish is lightly sautéed in olive oil to maintain a crunchy texture while offering a delightful mix of savory flavors and a nutrient-packed profile, perfect for any meal of the day.
INGREDIENTS
3 large Eggs
2 Egg Whites
1/4 cup Shredded Cheddar Cheese
1/2 cup Diced Bell Pepper
1/4 cup Diced Onion
1 cup Fresh Spinach
1/2 cup Sliced Mushrooms
1 tsp Olive Oil
PREPARATION
Crack the eggs and separate 2 egg whites from additional eggs if needed. In a bowl, whisk together the eggs and egg whites until blended.
Prepare the vegetables by dicing the bell pepper and onion, slicing the mushrooms, and roughly chopping the spinach.
Heat the olive oil in a nonstick skillet over medium heat. Add the diced onions and sauté for about 1-2 minutes until softened.
Add the bell pepper, mushrooms, and spinach to the skillet. Sauté the vegetables for another 2-3 minutes until they start to soften but remain slightly crispy.
Pour the egg mixture over the vegetables in the skillet. Allow it to set for a moment before gently stirring to scramble, ensuring the vegetables mix well throughout.
Once the eggs are softly scrambled and nearly cooked through, sprinkle the shredded cheddar cheese on top. Continue to cook for another 1-2 minutes until the cheese is melted and the eggs are fully set.
Remove from heat and serve immediately, enjoying the crispy vegetables with the creamy, cheesy scramble.