YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Herbs and Sautéed Spinach
Enjoy a velvety scramble of farm-fresh eggs enriched with a splash of lowfat milk, softly stirred with a medley of aromatic fresh herbs, and paired with lightly sautéed spinach. This dish strikes the perfect balance between creamy texture and vibrant green freshness, making it an excellent choice for any meal of the day.
INGREDIENTS
4 large eggs
1/4 cup lowfat milk
1 cup cooked spinach
1 tsp olive oil
1 tbsp fresh herbs (parsley & chives)
PREPARATION
Crack the eggs into a bowl and whisk together with the lowfat milk until well-combined and slightly frothy.
Heat a nonstick skillet over medium heat and add the olive oil.
Add the cooked spinach to the skillet to warm it up, stirring gently for about 1 minute.
Pour the egg and milk mixture into the skillet with the spinach.
Using a spatula, continuously stir the eggs over medium heat until they begin to set, creating soft curds.
Just before the eggs are fully cooked, sprinkle in the fresh herbs and fold them in gently.
Remove the skillet from the heat as the residual warmth finishes cooking the eggs to a creamy consistency, then serve immediately.