YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens
Enjoy a light yet satisfying dish featuring perfectly scrambled eggs with a mix of whole eggs and extra egg whites to boost protein content. Fresh parsley and chives add brightness, while a side of softly sautéed spinach brings a delicate earthiness to this comforting, nutrient-rich meal.
INGREDIENTS
3 whole eggs
4 egg whites
1 tsp unsalted butter
1 tsp extra virgin olive oil
1 cup baby spinach
1 tbsp fresh parsley (chopped)
1 tbsp fresh chives (chopped)
Salt and Pepper (to taste)
PREPARATION
Crack the whole eggs and separate 4 egg whites into a bowl. Whisk together with a pinch of salt, pepper, and the chopped fresh parsley and chives until well combined.
Heat a nonstick skillet over medium-low heat and melt the unsalted butter.
Pour the egg mixture into the skillet and let it set for a few seconds before gently stirring with a spatula. Continue cooking, stirring occasionally, until the eggs are softly scrambled and slightly creamy. Remove from heat just before they are fully set to avoid overcooking.
In a separate small pan, heat the extra virgin olive oil over medium heat. Add the baby spinach and a pinch of salt, and sauté until just wilted, about 1-2 minutes.
Plate the fluffy scrambled eggs alongside the sautéed greens. Add extra herbs or seasoning as desired and serve immediately.