YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes
Soft scrambled eggs folded with wilted spinach and blistered cherry tomatoes, finished with a drizzle of extra virgin olive oil for a silky texture.
INGREDIENTS
1 large Egg
3 tablespoons Liquid Egg Whites
1 cup Fresh Baby Spinach
1/4 cup Cherry Tomatoes
1.5 tablespoons Extra Virgin Olive Oil
PREPARATION
Heat 1.5 tablespoons of extra virgin olive oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes to the pan and sauté for 2-3 minutes until they begin to blister.
Add the fresh baby spinach to the skillet and cook until just wilted, about 1 minute.
In a small bowl, whisk together the whole egg and the liquid egg whites until well combined.
Lower the heat to medium-low and pour the egg mixture over the sautéed vegetables.
Gently stir the eggs with a spatula, folding them over until they are softly set and fluffy.
Season with a pinch of sea salt and black pepper, then transfer to a plate to enjoy.