YOUR SOLIN GENERATED RECIPE
Creamy Spinach and Egg Scramble with Spring Onion
Soft-scrambled eggs folded with sautéed spinach, diced chicken, and melted cream cheese, finished with the bright crunch of fresh spring onions.
INGREDIENTS
2 Large Eggs
1 ounce Cooked Chicken Breast, diced
1.5 tablespoons Cream Cheese
1 tablespoon Olive Oil
1 teaspoon Unsalted Butter
2 cups Fresh Spinach
2 Spring Onions, sliced
1 clove Garlic, minced
PREPARATION
Whisk the eggs in a small bowl with a pinch of salt and black pepper until well combined.
Heat the olive oil and butter in a non-stick skillet over medium heat.
Add the minced garlic and the white parts of the sliced spring onions to the pan, sautéing for about 1 minute until fragrant.
Toss in the fresh spinach and cook until the leaves are just wilted.
Add the diced chicken breast to the skillet and stir for 30 seconds to warm it through.
Reduce the heat to medium-low and pour in the whisked eggs.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft curds.
When the eggs are about halfway set, dollop the cream cheese into the pan and fold gently so it melts into the scramble.
Remove the skillet from the heat while the eggs still look slightly moist to avoid overcooking.
Garnish with the green tops of the spring onions and serve immediately.