YOUR SOLIN GENERATED RECIPE
Spinach Scrambled Eggs with Cherry Tomatoes and Toast
Fluffy eggs scrambled with vibrant spinach and blistered cherry tomatoes, served alongside a slice of toasted sprouted grain bread and salty feta crumbles.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup fresh spinach
0.5 cup cherry tomatoes
1 slice sprouted grain bread
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a medium mixing bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium heat and add the extra virgin olive oil.
Add the cherry tomatoes (halved) to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
Add the fresh spinach to the skillet and toss with the tomatoes for about 1 minute until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until the eggs are mostly set but still look moist.
While the eggs finish cooking, toast the sprouted grain bread until it is golden and crisp.
Transfer the scrambled eggs to a plate, sprinkle with crumbled feta cheese and finely chopped fresh chives, and serve immediately with the warm toast.