YOUR SOLIN GENERATED RECIPE
Garden Vegetable Scramble with Eggs
Sautéed bell peppers and earthy mushrooms folded into fluffy eggs and tender spinach for a vibrant, protein-packed start to your day.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
2 oz cooked chicken breast
1 cup cremini mushrooms
0.5 cup bell peppers
2 cups baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp nutritional yeast
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced bell peppers and sliced mushrooms to the skillet, sautéing for 5 minutes until the vegetables are tender and slightly browned.
Stir in the diced chicken breast to warm it through with the vegetables.
In a small bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and nutritional yeast until well combined.
Pour the egg mixture into the skillet over the sautéed vegetables.
Gently fold the eggs with a spatula, moving them from the edges toward the center until they begin to set.
Add the baby spinach and continue to cook for 1-2 minutes until the spinach is wilted and the eggs are fully cooked but still moist.
Transfer the scramble to a plate and serve immediately.