YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Veggie Scramble
Savor a light and airy scramble featuring farm-fresh eggs combined with a medley of crisp, colorful vegetables. This dish is gently sautéed in a hint of olive oil, allowing the natural sweetness of bell peppers and the earthiness of spinach and onions to mingle with the rich, creamy eggs for a balanced and satisfying meal.
INGREDIENTS
4 large eggs
2 egg whites
1 cup baby spinach
1/2 medium red bell pepper (sliced)
1/4 medium yellow onion (diced)
1 tsp olive oil
Pinch of salt
Pinch of black pepper
PREPARATION
In a bowl, crack the eggs and add the egg whites. Whisk until fully blended and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the diced onion and sauté for 1-2 minutes until it begins softening.
Mix in the sliced red bell pepper and cook for another 2 minutes until slightly tender.
Add the baby spinach to the skillet and cook until wilted, about 1 minute.
Pour the egg mixture over the sautéed vegetables, gently stirring to combine.
Season with a pinch of salt and black pepper, and cook over medium-low heat, stirring occasionally until the eggs are softly scrambled and fluffy.
Once the eggs reach your desired consistency, remove from heat and serve immediately.