YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Soft scrambled eggs folded with wilted spinach and blistered cherry tomatoes, served with fresh raspberries and finished with a drizzle of rich extra virgin olive oil.
INGREDIENTS
1 Large Egg
3 tablespoons Liquid Egg Whites
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
1.5 tablespoons Extra Virgin Olive Oil
0.25 cup Fresh Raspberries
0.125 teaspoon Sea Salt
0.125 teaspoon Black Pepper
PREPARATION
Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the pan and sauté until the skins begin to burst and soften.
Toss in the fresh spinach and cook just until wilted, then remove the vegetables from the pan and set aside.
In a small bowl, whisk together the whole egg and egg whites until well combined.
Add the remaining half tablespoon of olive oil to the skillet and pour in the egg mixture.
Gently stir the eggs with a spatula until soft curds form and they are just set.
Fold the sautéed spinach and tomatoes back into the eggs and season with sea salt and black pepper.
Plate the scramble alongside the fresh raspberries and serve immediately.