YOUR SOLIN GENERATED RECIPE
Cheesy Vegetable Egg Scramble with Sautéed Spinach
Fluffy eggs scrambled with colorful bell peppers and melted sharp cheddar, served over a bed of garlicky sautéed spinach with creamy avocado.
INGREDIENTS
2 Large Eggs
1/4 cup Egg Whites
1/2 ounce Sharp Cheddar Cheese
1 cup Fresh Spinach
1/4 cup Diced Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
1/2 medium Avocado
PREPARATION
Heat half the olive oil in a non-stick skillet over medium heat.
Add diced bell peppers and sauté until slightly softened, about 3 minutes.
Whisk together whole eggs and egg whites in a small bowl until well combined.
Pour the egg mixture into the skillet with the peppers, stirring gently with a spatula until soft curds form.
Sprinkle the shredded cheddar cheese over the eggs and continue cooking until the eggs are set and the cheese is melty.
Remove the egg scramble from the pan and set aside on a plate.
Add the remaining olive oil to the same pan and toss in the fresh spinach.
Sauté the spinach for 1-2 minutes until just wilted and bright green.
Place the sautéed spinach on the plate, top with the cheesy egg scramble, and serve with freshly sliced avocado.