YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cherry Tomatoes
Soft-scrambled egg whites folded with fresh baby spinach and blistered cherry tomatoes, finished with a sprinkle of tangy, creamy feta.
INGREDIENTS
90 grams Liquid Egg Whites
30 grams Baby Spinach
75 grams Cherry Tomatoes
1 tablespoon Extra Virgin Olive Oil
15 grams Feta Cheese
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to soften and the skins blister.
Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.
Lower the heat slightly and pour in the liquid egg whites.
Season with a pinch of sea salt and black pepper as desired.
Gently stir the mixture with a spatula until the egg whites are fully set and opaque but still tender.
Transfer the scramble to a plate and top with the crumbled feta cheese for a salty, creamy finish.