YOUR SOLIN GENERATED RECIPE
Egg White Veggie Scramble with Sautéed Spinach
A fluffy egg white scramble folded with vibrant bell peppers and onions, served over a bed of garlic-sautéed spinach with a sprinkle of tangy feta.
INGREDIENTS
3/4 cup Liquid Egg Whites
2 cups Baby Spinach
1/2 cup Red Bell Pepper, diced
2 tablespoons Red Onion, minced
1.5 teaspoons Extra Virgin Olive Oil
1.5 tablespoons Feta Cheese, crumbled
1 clove Garlic, minced
PREPARATION
Heat one teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Add the diced red bell peppers and onions, sautéing for three to four minutes until the vegetables are tender-crisp.
Stir in the minced garlic and cook for thirty seconds until fragrant.
Add the fresh baby spinach to the pan, tossing until just wilted, then remove the vegetables from the pan and set aside.
Wipe the skillet, add the remaining half teaspoon of oil, and pour in the liquid egg whites.
Cook the egg whites, stirring gently with a spatula until they are set and fluffy.
Fold the sautéed vegetables back into the egg whites and sprinkle with the crumbled feta cheese before serving.