YOUR SOLIN GENERATED RECIPE
Egg and Spinach Rice Bowl with Sautéed Tomatoes
Fluffy brown rice topped with soft-scrambled eggs and wilted spinach, finished with juicy sautéed tomatoes and a sprinkle of tangy feta.
INGREDIENTS
1/2 cup cooked Brown Rice
2 Large Eggs
1 cup Baby Spinach
1/2 cup Cherry Tomatoes, halved
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Feta Cheese, crumbled
PREPARATION
Heat the 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 release their juices.
Add the baby spinach to the pan and toss gently until just wilted, about 1 minute.
Whisk the eggs in a small bowl and pour them into the skillet with the vegetables.
Gently scramble the eggs with the tomatoes and spinach until set but still moist.
Place the warm cooked brown rice into a serving bowl.
Top the rice with the egg and vegetable mixture.
Garnish with crumbled feta cheese and a pinch of black pepper if desired.