YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cherry Tomatoes
Lightly scrambled egg whites tossed with fresh baby spinach and halved cherry tomatoes, seasoned simply for a light and fluffy finish.
INGREDIENTS
120g Liquid Egg Whites
1 cup Baby Spinach
0.5 cup Cherry Tomatoes, halved
1 teaspoon Avocado Oil
PREPARATION
Heat the avocado oil in a non-stick skillet over medium heat.
Add the halved cherry tomatoes and sauté for two minutes until they begin to soften.
Toss in the baby spinach and cook until just wilted.
Pour the liquid egg whites into the pan and season with a pinch of salt and pepper.
Gently fold the mixture with a spatula until the egg whites are fully set and fluffy.