YOUR SOLIN GENERATED RECIPE
Savory Scrambled Egg and Fresh Veggie Bowl
A vibrant bowl featuring softly scrambled eggs enriched with extra egg whites for a protein boost, tossed with a medley of fresh vegetables and a hint of tangy feta. This dish is a celebration of texture and color with a satisfying blend of creamy eggs and crisp veggies, perfect for any meal of the day.
INGREDIENTS
3 large Whole Eggs
4 large Egg Whites
1/2 cup chopped Red Bell Pepper
1 cup Spinach
1/2 cup halved Cherry Tomatoes
1/2 cup sliced Mushrooms
1 teaspoon Olive Oil
1 ounce Feta Cheese
PREPARATION
Crack the 3 whole eggs into a bowl and add 4 egg whites. Whisk until well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and chopped red bell pepper to the skillet. Sauté for about 2-3 minutes until they start to soften.
Stir in the spinach and cherry tomatoes, cooking until the spinach wilts, about 1-2 minutes.
Pour the whisked eggs over the sautéed vegetables. Allow the eggs to sit for a few seconds before gently stirring to create soft curds.
Continue to cook on medium heat until the eggs are softly scrambled and just set.
Remove the skillet from heat and transfer the scramble to a bowl.
Top with crumbled feta cheese and serve immediately.