Egg White and Spinach Scramble with Roasted Tomatoes

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

Egg White and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Enjoy a light and flavorful breakfast scramble featuring airy egg whites, fresh spinach, tangy feta, and sweet roasted cherry tomatoes. A drizzle of olive oil and a hint of pepper and salt elevate this dish, perfect for a protein-packed start to your day.

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NUTRITION

266kcal
Protein
20.5g
Fat
17.5g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup fresh spinach (30g)

50g feta cheese

1/2 cup cherry tomatoes (75g)

1.5 teaspoons extra virgin olive oil (7g)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a small baking sheet with parchment paper and spread the cherry tomatoes on it.

  • 2

    Drizzle the tomatoes lightly with half of the olive oil, and sprinkle with a pinch of salt and pepper. Roast in the oven for about 10 minutes until softened and slightly charred.

  • 3

    While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the fresh spinach to the skillet and sauté just until it starts to wilt, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently scramble with the spinach until they begin to set.

  • 6

    Crumble the feta cheese over the egg whites and continue to cook until the eggs are fully set but still moist, about another 1-2 minutes. Season with a pinch of salt and pepper to taste.

  • 7

    Transfer the scrambled eggs to a plate and top with the roasted tomatoes. Serve warm.

Egg White and Spinach Scramble with Roasted Tomatoes

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

Egg White and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Enjoy a light and flavorful breakfast scramble featuring airy egg whites, fresh spinach, tangy feta, and sweet roasted cherry tomatoes. A drizzle of olive oil and a hint of pepper and salt elevate this dish, perfect for a protein-packed start to your day.

NUTRITION

266kcal
Protein
20.5g
Fat
17.5g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 cup fresh spinach (30g)

50g feta cheese

1/2 cup cherry tomatoes (75g)

1.5 teaspoons extra virgin olive oil (7g)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a small baking sheet with parchment paper and spread the cherry tomatoes on it.

  • 2

    Drizzle the tomatoes lightly with half of the olive oil, and sprinkle with a pinch of salt and pepper. Roast in the oven for about 10 minutes until softened and slightly charred.

  • 3

    While the tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the fresh spinach to the skillet and sauté just until it starts to wilt, about 1-2 minutes.

  • 5

    Pour in the egg whites and gently scramble with the spinach until they begin to set.

  • 6

    Crumble the feta cheese over the egg whites and continue to cook until the eggs are fully set but still moist, about another 1-2 minutes. Season with a pinch of salt and pepper to taste.

  • 7

    Transfer the scrambled eggs to a plate and top with the roasted tomatoes. Serve warm.