YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Broccoli and Cherry Tomatoes
Oven-roasted broccoli and cherry tomatoes folded into fluffy scrambled eggs, topped with a dusting of salty parmesan cheese.
INGREDIENTS
2 Large Eggs
3 Large Egg Whites
1 cup Broccoli Florets
1/2 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Grated Parmesan Cheese
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets and cherry tomatoes with the olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 12-15 minutes until the broccoli is tender-crisp and the tomatoes have just begun to burst.
While the vegetables roast, whisk together the whole eggs and egg whites in a small bowl until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Gently stir the eggs with a silicone spatula until they form soft, creamy curds and are just set.
Fold the roasted broccoli and tomatoes into the scrambled eggs.
Plate the scramble and finish with a sprinkle of grated parmesan cheese.