Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

Enjoy a light yet protein-packed meal featuring fluffy scrambled eggs enhanced with a blend of whole eggs and extra egg whites. Sautéed baby spinach and burst cherry tomatoes add a pop of freshness and color, seasoned perfectly with a hint of olive oil and pepper. This dish is a balanced delight ideal for any time of day.

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NUTRITION

387kcal
Protein
33g
Fat
24.8g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 cup Fresh Spinach

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Crack the 4 large eggs and 2 egg whites into a bowl. Whisk them together until fully combined and a bit frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 3

    Add the cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and toss until it wilts, about 1 minute.

  • 5

    Pour in the egg mixture over the sautéed vegetables. Allow the eggs to set slightly before gently stirring, forming soft curds.

  • 6

    Season with a pinch of salt and black pepper. Continue to cook until the eggs are just set and still moist.

  • 7

    Serve immediately and enjoy your balanced, protein-rich meal.

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

Enjoy a light yet protein-packed meal featuring fluffy scrambled eggs enhanced with a blend of whole eggs and extra egg whites. Sautéed baby spinach and burst cherry tomatoes add a pop of freshness and color, seasoned perfectly with a hint of olive oil and pepper. This dish is a balanced delight ideal for any time of day.

NUTRITION

387kcal
Protein
33g
Fat
24.8g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 cup Fresh Spinach

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Crack the 4 large eggs and 2 egg whites into a bowl. Whisk them together until fully combined and a bit frothy.

  • 2

    Heat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 3

    Add the cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the skillet and toss until it wilts, about 1 minute.

  • 5

    Pour in the egg mixture over the sautéed vegetables. Allow the eggs to set slightly before gently stirring, forming soft curds.

  • 6

    Season with a pinch of salt and black pepper. Continue to cook until the eggs are just set and still moist.

  • 7

    Serve immediately and enjoy your balanced, protein-rich meal.