YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cherry Tomatoes
A light and vibrant breakfast scramble featuring fluffy egg whites cooked with fresh spinach and burst-of-flavor cherry tomatoes, all gently sautéed in olive oil for a satisfying start to your day.
INGREDIENTS
4 large egg whites (approx. 120g)
1 cup raw spinach (30g)
About 5 cherry tomatoes (85g)
2.5 teaspoons extra virgin olive oil (approx. 11g)
PREPARATION
In a bowl, whisk the egg whites lightly until a bit frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the pan and sauté for about 1 minute until just wilted.
Add the cherry tomatoes and cook for an additional 1-2 minutes, letting them soften slightly.
Pour in the egg whites and gently scramble with the vegetables until just set, ensuring a soft, creamy texture.
Season with a pinch of salt and pepper if desired, then serve immediately.