Egg White and Spinach Scramble with Sautéed 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 Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Tomatoes

A light yet flavorful breakfast scramble featuring delicate egg whites, fresh spinach, and juicy sautéed tomatoes, accented by a hint of chicken and a drizzle of olive oil. Finished with a subtle creamy touch from a slice of avocado, this dish brings together vibrant colors and balanced textures in every bite.

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NUTRITION

300kcal
Protein
12.7g
Fat
24.5g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites (66g)

10g chicken breast

1 cup fresh spinach (30g)

1 medium tomato (123g)

1/8 avocado (25g)

1.5 tbsp olive oil (22.5g)

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    If using raw chicken breast, finely dice the 10g chicken and sauté in the olive oil until just cooked through, about 1-2 minutes. Transfer chicken to a bowl and set aside.

  • 3

    In the same skillet, add the fresh spinach and diced tomato. Sauté gently for about 1-2 minutes until the spinach begins to wilt and tomatoes soften.

  • 4

    Meanwhile, whisk the 2 egg whites until slightly frothy. Pour the egg whites into the skillet over the vegetables.

  • 5

    Gently scramble the mixture, incorporating the sautéed chicken back in once the eggs begin to set.

  • 6

    Once the scramble is cooked and just set, remove from heat and transfer to a plate.

  • 7

    Top the scramble with slices of 1/8 of an avocado for a creamy finish and serve immediately.

Egg White and Spinach Scramble with Sautéed 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 Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Tomatoes

A light yet flavorful breakfast scramble featuring delicate egg whites, fresh spinach, and juicy sautéed tomatoes, accented by a hint of chicken and a drizzle of olive oil. Finished with a subtle creamy touch from a slice of avocado, this dish brings together vibrant colors and balanced textures in every bite.

NUTRITION

300kcal
Protein
12.7g
Fat
24.5g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

2 large egg whites (66g)

10g chicken breast

1 cup fresh spinach (30g)

1 medium tomato (123g)

1/8 avocado (25g)

1.5 tbsp olive oil (22.5g)

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add 1.5 tablespoons of olive oil.

  • 2

    If using raw chicken breast, finely dice the 10g chicken and sauté in the olive oil until just cooked through, about 1-2 minutes. Transfer chicken to a bowl and set aside.

  • 3

    In the same skillet, add the fresh spinach and diced tomato. Sauté gently for about 1-2 minutes until the spinach begins to wilt and tomatoes soften.

  • 4

    Meanwhile, whisk the 2 egg whites until slightly frothy. Pour the egg whites into the skillet over the vegetables.

  • 5

    Gently scramble the mixture, incorporating the sautéed chicken back in once the eggs begin to set.

  • 6

    Once the scramble is cooked and just set, remove from heat and transfer to a plate.

  • 7

    Top the scramble with slices of 1/8 of an avocado for a creamy finish and serve immediately.