YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Roasted Tomatoes
Sautéed egg whites and baby spinach paired with oven-roasted cherry tomatoes and finished with buttery sliced avocado.
INGREDIENTS
0.67 cup Liquid Egg Whites
1 cup Cherry Tomatoes
2 cups Baby Spinach
1.5 teaspoons Extra Virgin Olive Oil
40 grams Avocado
PREPARATION
Preheat the oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with half a teaspoon of olive oil and a pinch of sea salt, then roast for 12 minutes until they start to burst.
While the tomatoes roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
Add the baby spinach to the pan and sauté for 1-2 minutes until just wilted.
Pour the liquid egg whites into the skillet with the spinach and season with a pinch of black pepper.
Gently scramble the egg whites with a spatula until they are fully set and fluffy.
Transfer the scramble to a plate, serve alongside the roasted tomatoes, and top with the fresh buttery avocado slices.