YOUR SOLIN GENERATED RECIPE
Fluffy Egg and Veggie Scramble
A light yet satisfying scramble featuring a blend of whole eggs, egg whites, and a rainbow of fresh veggies. This dish is softly cooked in olive oil to create a fluffy and flavorful meal that’s perfect any time of day, offering a balanced mix of protein and vitamins.
INGREDIENTS
4 large Whole Eggs
2 large Egg Whites
0.5 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.25 cup Red Bell Pepper
0.25 cup Onion
0.5 cup White Mushrooms
1 teaspoon Olive Oil
PREPARATION
Crack the whole eggs into a bowl and add the egg whites. Whisk lightly until combined.
Prepare the vegetables by washing the spinach and cherry tomatoes, then chopping the cherry tomatoes in halves, dicing the red bell pepper and onion, and slicing the mushrooms.
Heat the olive oil in a non-stick skillet over medium heat.
Sauté the diced onion, red bell pepper, and mushrooms for about 2-3 minutes until they begin to soften.
Add the spinach and cherry tomatoes, cooking for an additional 1-2 minutes until the spinach wilts slightly.
Pour the egg mixture over the vegetables, then gently stir and scramble until the eggs are fully cooked and fluffy.
Season with salt and pepper to taste, and serve immediately.