YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Spinach and Roasted Cherry Tomatoes
Enjoy a luscious plate of creamy scrambled eggs paired with vibrant fresh spinach and sweet, roasted cherry tomatoes. This dish is light yet satisfying, blending soft, custard-like eggs with the burst of juicy tomatoes and the nutritious crunch of spinach, offering a delightful balance of flavors perfect for any meal of the day.
INGREDIENTS
4 large Eggs (200g total)
1/4 cup Low Fat Cottage Cheese (57g)
1 cup Fresh Spinach (30g)
1/2 cup Cherry Tomatoes (75g)
1 tsp Olive Oil (5g)
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F for the cherry tomatoes, or if preferred, roast them in a skillet.
Place the cherry tomatoes on a baking sheet, drizzle with a tiny amount of olive oil, and roast for about 8-10 minutes until they begin to burst. Alternatively, you can quickly sauté them in a skillet.
In a bowl, whisk together the eggs and cottage cheese until smooth. Add a pinch of salt and pepper.
Heat the remaining olive oil in a nonstick skillet over medium-low heat and add the fresh spinach. Sauté for about 1-2 minutes until wilted.
Pour the egg mixture over the spinach in the skillet. Allow it to sit gently for a few seconds before stirring slowly to scramble.
Cook the eggs slowly over low heat, stirring continuously to achieve a creamy, soft scramble without overcooking.
Once the eggs are nearly set but still slightly runny, stir in the roasted cherry tomatoes.
Serve immediately, enjoying the blend of creamy eggs, fresh spinach, and the sweet burst of tomato flavor.