YOUR SOLIN GENERATED RECIPE
Fluffy Egg White Scramble with Garden Vegetables
Sautéed garden vegetables folded into a fluffy blend of egg whites and whole eggs, served with a side of toasted sprouted grain bread for a savory morning start.
INGREDIENTS
1 cup Egg whites
2 large Eggs
1 oz Feta cheese
1 cup Baby spinach
0.5 cup Red bell pepper
0.5 cup Cremini mushrooms
1 tsp Extra virgin olive oil
1 slice Sprouted grain bread
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the red bell pepper and slice the cremini mushrooms into small, uniform pieces.
In a medium bowl, whisk together the egg whites and the whole eggs until the mixture is well combined and slightly frothy.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the diced bell peppers and sliced mushrooms to the skillet, sautéing for 4 to 5 minutes until they are tender.
Stir in the baby spinach and cook for about 1 minute until it just begins to wilt.
Pour the egg mixture into the skillet over the sautéed vegetables.
Allow the eggs to set for 30 seconds, then use a spatula to gently push the cooked portions toward the center, creating soft, fluffy curds.
Continue folding the eggs until they are mostly set but still look moist.
Sprinkle the crumbled feta cheese, sea salt, and black pepper over the scramble and remove from heat.
Toast the sprouted grain bread until golden and serve immediately alongside the warm vegetable scramble.