Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Enjoy a fresh, light scramble featuring delicately cooked egg whites tossed with vibrant baby spinach and juicy cherry tomatoes, all brought together with a drizzle of extra virgin olive oil for a balanced, flavorful start to your day.

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NUTRITION

190kcal
Protein
16.1g
Fat
11.7g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

2.5 tsp extra virgin olive oil (11.25g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Once the oil is heated, add the baby spinach and sauté for about 1-2 minutes until it begins to wilt.

  • 3

    Add the halved cherry tomatoes to the skillet and cook for another minute, stirring gently.

  • 4

    Pour in the egg whites, letting them settle around the vegetables. Allow the egg whites to cook undisturbed for about 1 minute.

  • 5

    Gently stir and fold the mixture until the egg whites are fully set, about 2-3 minutes total.

  • 6

    Season with a pinch of salt and pepper to taste, if desired, then serve immediately.

Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Enjoy a fresh, light scramble featuring delicately cooked egg whites tossed with vibrant baby spinach and juicy cherry tomatoes, all brought together with a drizzle of extra virgin olive oil for a balanced, flavorful start to your day.

NUTRITION

190kcal
Protein
16.1g
Fat
11.7g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

2.5 tsp extra virgin olive oil (11.25g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Once the oil is heated, add the baby spinach and sauté for about 1-2 minutes until it begins to wilt.

  • 3

    Add the halved cherry tomatoes to the skillet and cook for another minute, stirring gently.

  • 4

    Pour in the egg whites, letting them settle around the vegetables. Allow the egg whites to cook undisturbed for about 1 minute.

  • 5

    Gently stir and fold the mixture until the egg whites are fully set, about 2-3 minutes total.

  • 6

    Season with a pinch of salt and pepper to taste, if desired, then serve immediately.