YOUR SOLIN GENERATED RECIPE
Egg and Tomato Scramble with Sautéed Broccoli
Soft-scrambled eggs with juicy diced tomatoes and garlic-sautéed broccoli, finished with a pinch of flaky sea salt for a tender-crisp bite.
INGREDIENTS
1 Large Egg
2 tablespoons Liquid Egg Whites
1/2 cup Broccoli florets, chopped
1/2 cup Tomato, diced
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the chopped broccoli florets and minced garlic to the pan and sauté until the broccoli is tender-crisp, about 3 to 4 minutes.
Stir in the diced tomatoes and cook for another minute until they begin to soften and release their juices.
In a small bowl, whisk together the whole egg and the liquid egg whites until well combined.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sautéed vegetables.
Gently stir the eggs with a spatula, lifting and folding until they are just set and remain soft and creamy.
Remove from heat immediately and season with a pinch of sea salt before serving hot.