YOUR SOLIN GENERATED RECIPE
Jamon Egg Scramble with Garden Vegetables
Sautéed garden vegetables and salty jamón folded into fluffy scrambled eggs for a vibrant, protein-packed meal that feels both rustic and refined.
INGREDIENTS
3 large eggs
0.5 cup egg whites
2 ounce jamón serrano
0.5 cup red bell pepper
0.25 cup red onion
1 cup baby spinach
1 teaspoon ghee
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 tablespoon fresh chives
PREPARATION
Prep the vegetables by finely dicing the red bell pepper and red onion, and roughly chopping the jamón serrano.
In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium heat until melted and shimmering.
Add the diced peppers and onions to the skillet, sautéing for 3-4 minutes until the vegetables are tender and fragrant.
Stir in the chopped jamón and baby spinach, cooking for 1 minute until the spinach begins to wilt.
Pour the egg mixture into the skillet, reducing the heat to medium-low.
Gently pull the eggs from the edges toward the center using a spatula, creating soft, creamy curds.
Season with sea salt and black pepper just before the eggs are fully set.
Remove from heat and garnish with freshly chopped chives before serving warm.