Fluffy Scrambled Eggs with Fresh Spinach and Tomatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Tomatoes

Savor the comforting flavors of fluffy scrambled eggs enriched with fresh spinach and juicy tomatoes. This dish is a versatile delight perfect for breakfast, lunch, or dinner, combining light, airy eggs with nutrient-dense vegetables for a vibrant, satisfying meal.

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NUTRITION

167kcal
Protein
11.9g
Fat
9.7g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 cup Fresh Spinach

1/2 cup Roma Tomatoes (chopped)

1/4 cup Yellow Onion (chopped)

1 tsp Olive Oil

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until fully combined; season lightly with salt and pepper.

  • 2

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

  • 3

    Sauté the chopped onion for about 2 minutes until it starts to soften.

  • 4

    Add the fresh spinach and chopped tomatoes to the skillet. Cook for another 1-2 minutes until the spinach wilts slightly and the tomatoes warm up.

  • 5

    Pour the egg mixture into the skillet. Allow it to settle for a few seconds, then gently stir with a spatula, creating soft curds as the eggs cook.

  • 6

    Continue cooking until the eggs are just set but still creamy. Adjust seasoning if necessary and serve immediately.

Fluffy Scrambled Eggs with Fresh Spinach and Tomatoes

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

Fluffy Scrambled Eggs with Fresh Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Spinach and Tomatoes

Savor the comforting flavors of fluffy scrambled eggs enriched with fresh spinach and juicy tomatoes. This dish is a versatile delight perfect for breakfast, lunch, or dinner, combining light, airy eggs with nutrient-dense vegetables for a vibrant, satisfying meal.

NUTRITION

167kcal
Protein
11.9g
Fat
9.7g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

2 Egg Whites

1 cup Fresh Spinach

1/2 cup Roma Tomatoes (chopped)

1/4 cup Yellow Onion (chopped)

1 tsp Olive Oil

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until fully combined; season lightly with salt and pepper.

  • 2

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

  • 3

    Sauté the chopped onion for about 2 minutes until it starts to soften.

  • 4

    Add the fresh spinach and chopped tomatoes to the skillet. Cook for another 1-2 minutes until the spinach wilts slightly and the tomatoes warm up.

  • 5

    Pour the egg mixture into the skillet. Allow it to settle for a few seconds, then gently stir with a spatula, creating soft curds as the eggs cook.

  • 6

    Continue cooking until the eggs are just set but still creamy. Adjust seasoning if necessary and serve immediately.