YOUR SOLIN GENERATED RECIPE
Egg and Cheese Scramble with Sautéed Vegetables
Whisked eggs and whites scrambled with colorful bell peppers and spinach, topped with melty sharp cheddar for a savory, protein-packed start.
INGREDIENTS
2 Large Eggs
1/2 cup Liquid Egg Whites
1 ounce Reduced Fat Cheddar Cheese
1/4 cup diced Red Bell Pepper
1 cup Baby Spinach
1 teaspoon Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers and sauté for 3-4 minutes until they begin to soften.
Toss in the baby spinach and cook just until the leaves are wilted.
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
Pour the egg mixture into the skillet over the vegetables, stirring gently with a spatula.
Once the eggs are nearly set, sprinkle the shredded cheddar cheese over the top.
Continue to scramble for another minute until the cheese is melted and the eggs are fully cooked.