YOUR SOLIN GENERATED RECIPE
Creamy Feta Scrambled Eggs with Roasted Tomatoes
Fluffy eggs scrambled with tangy feta and fresh spinach, served alongside blistered cherry tomatoes that burst with juicy sweetness in every bite.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
1 cup cherry tomatoes
0.5 tsp extra virgin olive oil
1 cup baby spinach
0.13 tsp sea salt
0.13 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with the extra virgin olive oil and dried oregano on the baking sheet.
Roast the tomatoes for 12-15 minutes until the skins are blistered and the juices have slightly thickened.
While the tomatoes roast, whisk the whole eggs and egg whites together in a medium bowl until fully combined and light.
Heat a high-quality non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let sit for 30 seconds before gently stirring with a silicone spatula.
When the eggs are halfway set, fold in the baby spinach and continue to cook gently.
Just before the eggs are finished, sprinkle in the crumbled feta cheese, allowing it to soften but not completely melt.
Remove from heat and season with sea salt and black pepper.
Plate the creamy eggs and top with the warm, roasted cherry tomatoes.