YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Garden Vegetables
Pan-seared garden vegetables folded into silky, protein-packed scrambled eggs for a vibrant and nourishing start to your day.
INGREDIENTS
3 large Eggs
1 cup Liquid egg whites
1 tbsp Avocado oil
0.5 cup Red bell pepper
0.25 cup Red onion
1 cup Baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Whisk the large eggs and liquid egg whites in a medium bowl until the mixture is frothy and well combined.
Heat the avocado oil in a high-quality non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 4 to 5 minutes until the vegetables are tender.
Toss in the baby spinach and cook for 1 minute until the leaves are just wilted.
Turn the heat down to low and pour the egg mixture into the skillet with the vegetables.
Use a silicone spatula to gently sweep the eggs from the edges to the center, creating soft, pillowy folds.
Remove from heat when the eggs are set but still look slightly moist, then season with sea salt and black pepper.
Garnish with minced fresh chives and serve immediately for a clean, nutrient-dense meal.