YOUR SOLIN GENERATED RECIPE
Spinach and Tomato Scramble with Tiger Toast
Soft-scrambled eggs folded with vibrant baby spinach and juicy tomatoes, served alongside crunchy toasted gluten-free tiger bread and tangy feta.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
2 slice gluten-free tiger bread
1 cup fresh baby spinach
0.5 cup cherry tomatoes
1 oz feta cheese
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-low heat.
Slice the cherry tomatoes in half and add them to the skillet, sautéing for 2-3 minutes until they begin to soften.
Add the fresh baby spinach to the pan and toss gently until just wilted.
In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
Pour the egg mixture into the skillet over the vegetables.
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking until soft, creamy curds form.
While the eggs are finishing, toast the gluten-free tiger bread until the crust is golden and crunchy.
Fold the crumbled feta cheese into the scramble, remove from heat, and serve immediately with the warm tiger toast.