YOUR SOLIN GENERATED RECIPE
Spinach and Egg White Scramble with Roasted Tomatoes
Pan-scrambled egg whites and wilted spinach served with oven-roasted cherry tomatoes and creamy avocado for a bright, blistered finish.
INGREDIENTS
75 grams Egg Whites
60 grams Fresh Spinach
75 grams Cherry Tomatoes
1.25 tablespoons Extra Virgin Olive Oil
20 grams Avocado
PREPARATION
Preheat oven to 400°F.
Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt on a small baking sheet.
Roast the tomatoes for 10-12 minutes until the skins begin to burst and look blistered.
While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté until just wilted.
Whisk the egg whites in a small bowl and pour them into the skillet with the spinach.
Gently scramble the egg whites with a spatula until they are set but still tender.
Plate the scramble alongside the roasted tomatoes and top with the sliced avocado.