YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Soft scrambled eggs folded with fresh baby spinach and juicy blistered cherry tomatoes, served with a side of sweet sliced strawberries.
INGREDIENTS
2 Large Eggs
1/2 cup Fresh Baby Spinach
1/4 cup Cherry Tomatoes, halved
2.5 teaspoons Extra Virgin Olive Oil
1/2 cup Fresh Strawberries, sliced
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins start to blister.
Add the baby spinach to the pan and toss gently for about 1 minute until just wilted.
In a small bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined.
Lower the heat slightly and pour the whisked eggs into the skillet with the vegetables.
Using a spatula, gently stir and fold the eggs until they are softly set and no liquid remains.
Remove from the heat immediately to prevent overcooking.
Serve the warm scramble on a plate alongside the fresh sliced strawberries for a balanced start to the day.