Egg White Scramble with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Feta

A light yet satisfying Mediterranean-inspired breakfast scramble featuring fluffy egg whites, fresh spinach, tangy feta, and a hint of sweetness from cherry tomatoes, complemented by tender diced potatoes sautéed in olive oil.

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NUTRITION

360kcal
Protein
24.5g
Fat
20.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

1 cup fresh spinach

1 oz feta cheese

1/4 cup quartered cherry tomatoes

1/2 cup diced potato

1 tbsp olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced potato to the pan and sauté until tender and lightly browned, about 5 minutes.

  • 3

    Stir in the fresh spinach and quartered cherry tomatoes, cooking until the spinach wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables. Season with salt and pepper.

  • 5

    When the eggs are mostly set, sprinkle the crumbled feta cheese over the scramble and allow it to warm through for another minute.

  • 6

    Plate the scramble and serve immediately while hot.

Egg White Scramble with Spinach and Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Scramble with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Feta

A light yet satisfying Mediterranean-inspired breakfast scramble featuring fluffy egg whites, fresh spinach, tangy feta, and a hint of sweetness from cherry tomatoes, complemented by tender diced potatoes sautéed in olive oil.

NUTRITION

360kcal
Protein
24.5g
Fat
20.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 large egg whites (approx. 150g)

1 cup fresh spinach

1 oz feta cheese

1/4 cup quartered cherry tomatoes

1/2 cup diced potato

1 tbsp olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced potato to the pan and sauté until tender and lightly browned, about 5 minutes.

  • 3

    Stir in the fresh spinach and quartered cherry tomatoes, cooking until the spinach wilts, about 1-2 minutes.

  • 4

    Pour in the egg whites and gently scramble with the vegetables. Season with salt and pepper.

  • 5

    When the eggs are mostly set, sprinkle the crumbled feta cheese over the scramble and allow it to warm through for another minute.

  • 6

    Plate the scramble and serve immediately while hot.