YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Tomatoes
Slow-scrambled eggs paired with blistered cherry tomatoes roasted in olive oil for a silky and vibrant breakfast.
INGREDIENTS
5 large eggs
0.5 cup liquid egg whites
1 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
On a small baking sheet, toss the cherry tomatoes with the olive oil and half of the salt and pepper.
Roast the tomatoes for 12 to 15 minutes until they are blistered and beginning to burst.
While the tomatoes are roasting, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and slightly frothy.
Heat a high-quality non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before stirring gently with a silicone spatula.
Continue to cook the eggs slowly, pushing the curds from the edges toward the center, until they are creamy and just barely set.
Remove the skillet from the heat immediately to prevent overcooking and season with the remaining salt and pepper.
Plate the soft scrambled eggs and top them with the warm roasted tomatoes and any juices from the pan.