YOUR SOLIN GENERATED RECIPE
Fluffy Herb Scrambled Eggs with Fresh Veggies
Enjoy a light, fluffy scramble where farm-fresh eggs mingle with crisp veggies and a touch of low-fat cottage cheese. Fresh herbs elevate the dish, creating a burst of garden-fresh flavor in every bite—perfect for any meal of the day.
INGREDIENTS
3 Large Eggs
2 Egg Whites
1/4 cup Low-Fat Cottage Cheese
1/2 cup Fresh Spinach
1/2 cup Diced Tomato
1/4 cup Diced Bell Pepper
1 tsp Olive Oil
2 tbsp Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Crack the eggs and egg whites into a bowl. Add the low-fat cottage cheese and a pinch of salt and pepper. Whisk together until well blended.
Heat olive oil in a non-stick skillet over medium-low heat. Once heated, add the diced bell pepper and sauté for about 1-2 minutes until they soften.
Add the fresh spinach and diced tomato to the skillet. Stir for another minute to slightly wilt the spinach and warm the tomatoes.
Pour the egg mixture into the skillet. Allow it to sit undisturbed for a few seconds, then gently stir and fold the eggs using a spatula, ensuring the mixture cooks evenly.
When the eggs are softly scrambled and nearly set, sprinkle with the mixed fresh herbs and give a final gentle stir.
Remove from heat immediately to avoid overcooking. Serve warm and enjoy your fluffy, herby scrambled eggs with fresh veggies.