Creamy Scrambled Eggs with Spinach and Tomato

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

Creamy Scrambled Eggs with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Tomato

Enjoy a light yet luscious start to your day with these creamy scrambled eggs enhanced by a touch of heavy cream, fresh spinach, and juicy tomato. The dish delivers a velvety texture and bright flavors that perfectly complement a low-protein breakfast while keeping calories in check.

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NUTRITION

243kcal
Protein
11.0g
Fat
20.6g
Carbs
4.0g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 large Egg White

1 tbsp Heavy Cream

1 tsp Heavy Cream

1 tsp Olive Oil

2 tsp Butter

1/2 cup Fresh Spinach

1/4 cup Diced Tomato

Salt and Pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk together the egg and egg white with the heavy cream (both 1 tbsp and 1 tsp) until the mixture is smooth and slightly frothy. Season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-low heat and add the olive oil.

  • 3

    Add the fresh spinach and diced tomato to the skillet, stirring gently for about 1 minute until the spinach begins to wilt.

  • 4

    Pour the egg mixture into the skillet. Allow it to sit for a few seconds, then gently stir with a spatula, moving the eggs around slowly to create soft curds.

  • 5

    Add the butter in two teaspoons gradually while stirring continuously to create a creamy, rich texture.

  • 6

    Continue cooking until the eggs are softly set and slightly runny in places. Remove from heat immediately as residual heat will finish cooking the eggs.

  • 7

    Serve immediately while warm and enjoy this creamy, flavorful breakfast.

Creamy Scrambled Eggs with Spinach and Tomato

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

Creamy Scrambled Eggs with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Tomato

Enjoy a light yet luscious start to your day with these creamy scrambled eggs enhanced by a touch of heavy cream, fresh spinach, and juicy tomato. The dish delivers a velvety texture and bright flavors that perfectly complement a low-protein breakfast while keeping calories in check.

NUTRITION

243kcal
Protein
11.0g
Fat
20.6g
Carbs
4.0g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 large Egg White

1 tbsp Heavy Cream

1 tsp Heavy Cream

1 tsp Olive Oil

2 tsp Butter

1/2 cup Fresh Spinach

1/4 cup Diced Tomato

Salt and Pepper to taste

PREPARATION

  • 1

    In a bowl, whisk together the egg and egg white with the heavy cream (both 1 tbsp and 1 tsp) until the mixture is smooth and slightly frothy. Season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-low heat and add the olive oil.

  • 3

    Add the fresh spinach and diced tomato to the skillet, stirring gently for about 1 minute until the spinach begins to wilt.

  • 4

    Pour the egg mixture into the skillet. Allow it to sit for a few seconds, then gently stir with a spatula, moving the eggs around slowly to create soft curds.

  • 5

    Add the butter in two teaspoons gradually while stirring continuously to create a creamy, rich texture.

  • 6

    Continue cooking until the eggs are softly set and slightly runny in places. Remove from heat immediately as residual heat will finish cooking the eggs.

  • 7

    Serve immediately while warm and enjoy this creamy, flavorful breakfast.