YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Herbs and Sautéed Spinach
Enjoy a velvety scramble of eggs enriched with a splash of skim milk, complemented by the vibrant flavors of fresh herbs and a side of gently sautéed spinach. The creamy texture of the eggs balances beautifully with the mild earthiness of the spinach and the aromatic lift of chives and parsley, making it a versatile dish perfect for any time of day.
INGREDIENTS
3 large eggs
3 large egg whites
1/4 cup skim milk
1 cup fresh spinach
1 tsp olive oil
1 tbsp fresh chives
1 tbsp fresh parsley
Pinch of salt
Pinch of black pepper
PREPARATION
In a bowl, whisk together the whole eggs, egg whites, and skim milk until well combined. Season the mixture with a pinch of salt and black pepper.
Heat a nonstick skillet over medium-low heat. Pour in the egg mixture and allow it to sit undisturbed for a few seconds.
Gently stir the eggs with a spatula, creating soft curds as they begin to thicken.
In a separate pan, heat the olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes. Season lightly with salt and pepper if desired.
Continue to cook the eggs slowly, stirring frequently to achieve a creamy, soft scramble. Remove from heat just before they are fully set, as residual heat will finish cooking them.
Plate the creamy scrambled eggs alongside the sautéed spinach and garnish with fresh chives and parsley. Serve immediately.