YOUR SOLIN GENERATED RECIPE
Garden Vegetable Scrambled Egg Bowl
Scrambled eggs and whites folded with vibrant bell peppers and spinach, then finished with a sprinkle of salty feta cheese.
INGREDIENTS
2 large eggs
1.25 cup liquid egg whites
1 tsp extra virgin olive oil
1 cup fresh baby spinach
0.5 cup red bell pepper
0.25 cup red onion
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs and liquid egg whites until well combined and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender and fragrant.
Toss in the fresh baby spinach and cook just until the leaves are wilted and bright green.
Pour the egg mixture into the skillet over the vegetables.
Use a spatula to gently push the eggs from the edges toward the center, creating soft, pillowy folds.
Once the eggs are nearly set, season with sea salt and black pepper.
Transfer the scramble to a bowl and top with crumbled feta cheese and fresh chives before serving.