YOUR SOLIN GENERATED RECIPE
Garden Vegetable Scramble with Eggs
Fluffy eggs and whites sautéed with earthy mushrooms, crisp peppers, and wilted spinach for a vibrant and satisfying breakfast.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 cup baby spinach
0.5 cup cremini mushrooms
0.5 cup red bell pepper
1 oz feta cheese
0.5 tbsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Heat the ghee in a large non-stick skillet over medium heat.
Add the sliced mushrooms and diced bell peppers to the pan, sautéing for 4-5 minutes until the vegetables are tender and slightly browned.
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined and frothy.
Add the baby spinach to the skillet and cook for 1 minute until just starting to wilt.
Pour the egg mixture into the skillet over the vegetables.
Reduce heat to medium-low and use a spatula to gently push the eggs from the edges toward the center, creating soft curds.
Season with sea salt and black pepper while the eggs are still slightly wet.
Once the eggs are mostly set but still moist, fold in the feta cheese.
Remove from heat and garnish with freshly chopped chives before serving warm.