YOUR SOLIN GENERATED RECIPE
Egg and Vegetable Scramble with Sautéed Spinach and Peppers
Scrambled eggs and egg whites sautéed with vibrant bell peppers and fresh spinach, finished with a sprinkle of sea salt and aromatic cracked black pepper.
INGREDIENTS
2 Large Eggs
180g Egg Whites
60g Baby Spinach
75g Red Bell Pepper
0.5 teaspoon Olive Oil
5g Green Onions
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced red bell peppers and sauté for about 3 minutes until tender-crisp.
Add the baby spinach to the pan and stir until just wilted.
Whisk the whole eggs and egg whites together in a bowl until well combined.
Lower the heat to medium and pour the eggs over the vegetables.
Use a spatula to gently push the cooked eggs toward the center, creating soft curds.
Remove from heat once the eggs are set but still slightly moist.
Top with sliced green onions and a crack of black pepper before serving.