YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cherry Tomatoes
Egg whites scrambled with fresh baby spinach and sautéed cherry tomatoes, finished with a drizzle of rich olive oil and a pinch of flaky sea salt.
INGREDIENTS
3 Large Egg Whites
1 cup Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes to the pan and sauté for about 2 minutes until they begin to soften.
Add the fresh baby spinach to the skillet and stir constantly until the leaves are just wilted.
Pour the egg whites over the vegetables and cook, stirring gently with a spatula, until the whites are fully opaque and set.
Remove from the heat and season with a pinch of flaky sea salt and freshly cracked black pepper before serving.