YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Soft scrambled eggs folded with fresh baby spinach and blistered cherry tomatoes, finished with a sprinkle of flaky sea salt.
INGREDIENTS
2 Large Eggs
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until the skins begin to blister and soften.
Toss in the baby spinach and cook just until wilted, about 1 minute.
Reduce the heat to medium-low and pour the whisked eggs over the vegetables.
Gently stir the eggs with a spatula, pushing them from the edges toward the center until they are set but still moist.
Remove from heat immediately and season with a pinch of salt and pepper before serving.