YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Scramble with Spinach
Sautéed baby spinach and juicy cherry tomatoes are folded into protein-rich tuna and fluffy eggs, then finished with a sprinkle of tangy feta cheese.
INGREDIENTS
5 oz canned tuna in water
2 large eggs
1 tbsp extra virgin olive oil
2 cups fresh baby spinach
0.5 cup cherry tomatoes
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Drain the canned tuna thoroughly and set aside.
In a small bowl, whisk the eggs with sea salt, black pepper, and dried oregano until well combined.
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften and blister.
Add the fresh baby spinach to the pan and toss until just wilted, which should take about 1 minute.
Stir the drained tuna into the vegetable mixture and cook for 1 minute to ensure it is heated through.
Pour the whisked egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are scrambled and just set.
Remove the skillet from the heat, sprinkle the crumbled feta cheese over the top, and serve immediately while warm.