YOUR SOLIN GENERATED RECIPE
Garden Vegetable and Egg Scramble
Sautéed bell peppers and onions folded into a fluffy blend of whole eggs and whites, creating a nutrient-dense scramble that is wonderfully creamy and light.
INGREDIENTS
4 large eggs
0.75 cup liquid egg whites
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup red onion
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Finely dice the red onion and red bell pepper into uniform pieces.
In a medium bowl, whisk together the whole 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 onion and bell pepper to the skillet and sauté for 3-4 minutes until the vegetables are tender and fragrant.
Stir in the baby spinach and cook for 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, large curds.
Season with sea salt and black pepper just before the eggs are fully set to maintain moisture.
Remove from heat while the eggs still look slightly moist, then garnish with fresh chives and serve immediately.