YOUR SOLIN GENERATED RECIPE
Fluffy Egg Scramble with Sautéed Spinach and Fresh Herbs
Enjoy a light yet satisfying scramble featuring four whole eggs combined with extra egg whites for a protein boost, gently sautéed spinach, and a burst of fresh parsley and chives. This dish delivers a harmonious balance of creaminess, freshness, and a slight nuttiness from olive oil, making it perfect for any meal of the day.
INGREDIENTS
4 whole eggs
2 egg whites
1 cup fresh spinach
1 tsp olive oil
2 tbsp fresh parsley
2 tbsp fresh chives
Pinch of salt
Pinch of black pepper
PREPARATION
Crack the whole eggs and separate 2 egg whites from 2 additional eggs to boost protein, then whisk them together in a bowl until well combined.
Rinse and pat dry the fresh spinach, parsley, and chives. Chop the herbs finely and roughly tear the spinach if desired.
Heat a non-stick skillet over medium heat and add the olive oil. Once shimmering, add the spinach and sauté for about 1-2 minutes until just wilted.
Pour the egg mixture over the spinach, letting it settle evenly in the pan. Allow the eggs to set slightly before stirring gently.
Using a spatula, fold and stir the eggs gently until they form soft, fluffy curds. Season with a pinch of salt and black pepper, and sprinkle the chopped parsley and chives.
Remove from heat a few seconds before the eggs are fully cooked as they will continue to cook in their residual heat. Serve immediately.