YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Enjoy a velvety scramble of eggs enriched with a touch of cream, perfectly paired with lightly sautéed spinach and juicy cherry tomatoes for a satisfying and protein-packed meal.
INGREDIENTS
3 large whole eggs
4 large egg whites
1 tbsp heavy cream
1 cup fresh spinach
1/2 cup cherry tomatoes (halved)
1 tsp olive oil
PREPARATION
In a bowl, whisk together 3 whole eggs, 4 egg whites, and 1 tablespoon heavy cream until well combined and slightly frothy.
Heat 1 teaspoon olive oil in a non-stick skillet over medium heat.
Add the fresh spinach and halved cherry tomatoes to the skillet. Sauté for about 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly. Season lightly with salt and pepper if desired.
Pour the egg mixture into the skillet with the vegetables. Allow the eggs to set slightly before gently stirring them with a spatula.
Continue gently stirring and folding the eggs until they form soft, creamy curds. Be careful not to overcook to maintain a creamy texture.
Remove from heat immediately once the eggs are cooked to your liking and serve warm.