YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Herbs and Sautéed Greens
Indulge in a luscious plate of creamy scrambled eggs lightly enriched with a splash of low-fat milk, tossed together with a vibrant medley of fresh spinach and arugula. Finished with a sprinkle of parsley and chives, each bite brings a comforting yet invigorating blend of flavors ideal for any time of the day.
INGREDIENTS
4 large Eggs
2 large Egg Whites
1 tablespoon Low-Fat Milk
1 teaspoon Olive Oil
1 cup Fresh Spinach
1 cup Fresh Arugula
2 tablespoons Fresh Parsley
2 tablespoons Fresh Chives
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
PREPARATION
In a bowl, whisk together the eggs, egg whites, low-fat milk, salt, and pepper until well combined.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the fresh spinach and arugula to the skillet and sauté for about 1-2 minutes until the greens are just wilted.
Lower the heat slightly, then pour the egg mixture over the sautéed greens.
Gently stir and scramble the eggs, cooking slowly to achieve a creamy texture.
Just before the eggs reach your desired consistency, fold in the fresh parsley and chives.
Serve immediately while warm and enjoy your nutritious, herb-infused scrambled eggs.