YOUR SOLIN GENERATED RECIPE
Quick Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Enjoy a quick and nutritious plate of scrambled eggs enriched with extra egg whites, perfectly paired with vibrant sautéed spinach and juicy cherry tomatoes. This meal is a delightful balance of creamy eggs, tender greens, and sweet bursts of tomatoes, ideal for powering through your morning or serving as a hearty lunch or dinner.
INGREDIENTS
3 large Whole Eggs
2 large Egg Whites
1 cup cooked Spinach
1/2 cup Cherry Tomatoes
1 teaspoon Olive Oil
Salt and Black Pepper to taste
PREPARATION
Crack the whole eggs and egg whites into a bowl, add a pinch of salt and pepper, then whisk until combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté for about 2-3 minutes until it wilts.
Add the cherry tomatoes to the skillet, and sauté for another 1-2 minutes until they're softened slightly.
Pour the egg mixture over the veggies in the skillet, letting it sit for a few seconds before gently stirring.
Cook the eggs for about 2-3 minutes, stirring occasionally until they reach a soft, scrambled consistency.
Remove from heat and serve immediately.