YOUR SOLIN GENERATED RECIPE
Fluffy Egg Scramble with Fresh Vegetables
A vibrant and fluffy egg scramble bursting with fresh, crisp vegetables and a sprinkle of low-fat cheddar for a delightful creamy finish. This versatile meal works beautifully for breakfast, lunch, or dinner, offering a perfect balance of protein and delicious, garden-fresh flavors.
INGREDIENTS
3 large eggs
3 egg whites
1/2 cup chopped red bell pepper
1/2 cup fresh spinach
1/2 cup diced tomatoes
1/4 cup shredded low-fat cheddar cheese
1 teaspoon olive oil
Salt & Pepper to taste
PREPARATION
In a bowl, crack the eggs and add the egg whites. Season lightly with salt and pepper, then whisk until well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the chopped red bell pepper to the skillet and sauté for 2 minutes until slightly softened.
Stir in the fresh spinach and diced tomatoes, cooking for an additional 1-2 minutes until the spinach wilts and tomatoes soften.
Pour in the egg mixture over the vegetables. Allow it to set slightly at the edges, then gently stir and fold to create large, fluffy curds.
Once the eggs are nearly cooked through but still soft, sprinkle the shredded low-fat cheddar cheese evenly over the scramble. Continue cooking until the cheese melts and the eggs reach your desired consistency.
Remove from heat and serve immediately.