YOUR SOLIN GENERATED RECIPE
Creamy Garden Vegetable Scramble
Eggs and whites scrambled with vibrant garden vegetables and tangy Greek yogurt for a velvety texture, finished with a sprinkle of salty feta cheese.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain Greek yogurt
1 oz feta cheese
1 cup baby spinach
0.5 cup red bell pepper
0.5 cup mushrooms
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red bell pepper and slice the mushrooms.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced peppers and sliced mushrooms to the skillet, sautéing for 4 to 5 minutes until the vegetables are tender and slightly caramelized.
Add the baby spinach to the pan and stir until just wilted.
Lower the heat to medium-low and pour the egg mixture over the sautéed vegetables.
Gently fold the eggs with a spatula, cooking slowly to maintain a creamy consistency.
Once the eggs are nearly set, fold in the crumbled feta cheese.
Remove from heat immediately and serve warm.