YOUR SOLIN GENERATED RECIPE
Cheesy Scrambled Eggs with Sautéed Broccoli and Tomatoes
Sautéed broccoli and burst cherry tomatoes folded into fluffy scrambled eggs and sharp cheddar cheese for a savory breakfast with a melty finish.
INGREDIENTS
2 large Eggs
1/4 cup Egg Whites
0.5 ounce Sharp Cheddar Cheese
1 cup Broccoli Florets
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the broccoli florets and a tablespoon of water, then cover and steam for three minutes until tender-crisp.
Stir in the cherry tomatoes and sauté for two minutes until the skins begin to blister.
Remove the vegetables from the pan and set them aside on a plate.
Wipe the skillet clean and add the remaining teaspoon of olive oil over medium-low heat.
Whisk the whole eggs and egg whites together in a small bowl with a pinch of salt and pepper.
Pour the egg mixture into the skillet and cook, stirring occasionally with a spatula, until soft curds form.
Sprinkle the cheddar cheese over the eggs and fold in the sautéed vegetables until the cheese is melty.