YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Fresh Spinach and Cherry Tomatoes
Enjoy a luscious morning scramble featuring tender whole eggs blended with additional egg whites for extra protein, lightly cooked with fresh baby spinach and sweet cherry tomatoes, finished with a hint of creaminess from a splash of low-fat milk. This dish is beautifully balanced with subtle flavors and a velvety texture that's perfect for kickstarting your day or serving as a light, nutritious meal any time.
INGREDIENTS
3 large eggs
4 egg whites
1 cup fresh baby spinach
1/2 cup cherry tomatoes
1 tbsp low-fat milk
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
In a bowl, crack the eggs and add the egg whites along with the low-fat milk, and whisk until well combined. Season lightly with salt and pepper.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the mixture to the skillet, then immediately add the fresh spinach and halved cherry tomatoes, stirring gently.
With a spatula, slowly stir and fold the eggs as they begin to set, ensuring the spinach wilts and the tomatoes soften slightly.
Continue cooking until the eggs are softly scrambled and reach a creamy consistency, being careful not to overcook.
Remove from heat and serve immediately while warm.