YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Garden Vegetables
Sautéed bell peppers and onions folded into whisked eggs for a protein-packed breakfast that is incredibly light and airy.
INGREDIENTS
2 large eggs
1.25 cup liquid egg whites
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup yellow onion
1 cup baby spinach
1 slice sprouted grain bread
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Finely dice the red bell pepper and yellow onion into uniform pieces.
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the diced peppers and onions to the skillet, sautéing for 3-4 minutes until they are soft and fragrant.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Add the baby spinach to the skillet and stir for 30 seconds until it just begins to wilt.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Using a heat-resistant spatula, gently push the eggs from the edges toward the center, allowing the uncooked eggs to flow into the empty spaces.
Continue stirring slowly until the eggs form soft, fluffy curds and are just set.
Toast the sprouted grain bread until golden brown and serve immediately alongside the hot scrambled eggs.