YOUR SOLIN GENERATED RECIPE
Savory Ham and Egg Scramble with Peppers and Spinach
Diced ham and vibrant peppers sautéed until tender, then scrambled with farm-fresh eggs and wilted spinach for a rich and comforting one-pan start to the day.
INGREDIENTS
6 oz diced lean ham
2 large eggs
1 small bell pepper
0.25 whole yellow onion
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the yellow onion and bell pepper into uniform pieces.
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
Add the diced onion and bell pepper to the skillet, sautéing for 3 to 4 minutes until the onions are translucent and the peppers are slightly softened.
Stir in the diced lean ham and cook for another 2 minutes until the ham is heated through and slightly browned on the edges.
In a small bowl, whisk the eggs with the sea salt and black pepper until the yolks and whites are fully combined.
Lower the heat to medium and add the fresh baby spinach to the skillet, stirring constantly until it just begins to wilt.
Pour the whisked eggs over the ham and vegetable mixture in the pan.
Gently fold the eggs with a heat-resistant spatula, cooking until they are set but still moist and fluffy.
Remove from heat and serve immediately while hot.