YOUR SOLIN GENERATED RECIPE
Hearty Morning Scramble with Fresh Herbs
Eggs and whites scrambled with earthy mushrooms and wilted spinach, topped with tangy feta and a bright burst of fresh chives and parsley.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
1 cup fresh baby spinach
0.5 cup sliced cremini mushrooms
1 tsp avocado oil
1 tbsp fresh chives
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined and slightly frothy.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the sliced cremini mushrooms to the skillet and sauté for 3-4 minutes until they are golden brown and tender.
Add the baby spinach to the pan and cook for 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.
When the eggs are nearly set but still slightly moist, fold in the crumbled feta cheese and fresh herbs.
Remove from heat immediately and serve warm.