YOUR SOLIN GENERATED RECIPE
Eggs with Spinach and Tomato on Tiger Bread
Sautéed red onions and tomatoes folded into fluffy scrambled eggs and fresh spinach, served atop toasted, crunchy gluten-free tiger bread.
INGREDIENTS
2 large eggs
1 cup egg whites
2 slice gluten-free tiger bread
1 cup baby spinach
1 medium tomato
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Finely dice the red onion and chop the tomato into small cubes.
In a bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat. Add the red onion and sauté for 3 minutes until softened.
Add the diced tomatoes to the skillet and cook for another 2 minutes until they begin to release their juices.
Stir in the baby spinach and cook just until wilted, about 1 minute.
Pour the egg mixture into the skillet. Using a spatula, gently fold the eggs with the vegetables until cooked through but still moist. Season with sea salt and black pepper.
While the eggs are cooking, toast the gluten-free tiger bread until the edges are golden and crisp.
Pile the scrambled egg and vegetable mixture high onto the toasted bread and serve immediately.