YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Fresh Tomato
Sautéed spinach and tomatoes folded into fluffy egg whites, seasoned simply with sea salt for a clean and tender finish.
INGREDIENTS
225g Liquid Egg Whites
1 cup Fresh Spinach
2 tbsp Diced Roma Tomato
PREPARATION
Mist a non-stick skillet with a light coating of olive oil spray and place over medium heat.
Add the chopped spinach and diced tomatoes to the pan, sautéing for 2 minutes until the spinach is wilted.
Pour the liquid egg whites into the skillet over the vegetables.
Use a spatula to gently stir and fold the eggs until they are fully set and fluffy.
Remove from heat and season with a pinch of sea salt and cracked black pepper before serving.