Fluffy Scrambled Eggs with Fresh Herbs and Roasted Tomatoes

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

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Tomatoes

Enjoy a light yet satisfying dish featuring a blend of whole eggs and egg whites for an extra protein boost, softly scrambled with a medley of fresh basil and parsley and complemented by the sweetness of roasted cherry tomatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
33.8g
Fat
19.8g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx 150g)

1/2 cup Egg Whites (approx 128g)

1 cup Cherry Tomatoes (approx 150g)

1 teaspoon Olive Oil (approx 4.5g)

2 tablespoons Fresh Herbs (Basil & Parsley, approx 6g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F to roast the tomatoes.

  • 2

    Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them on a small baking sheet.

  • 3

    Roast the tomatoes in the oven for about 10-12 minutes until they soften and begin to burst.

  • 4

    Meanwhile, crack the eggs into a bowl and add the egg whites, then whisk until fully combined.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 6

    Gently stir the eggs continuously until they begin to set, creating a soft, fluffy scramble.

  • 7

    Just before the eggs are fully set, stir in the chopped fresh herbs.

  • 8

    Plate the scrambled eggs and top with the warm roasted tomatoes. Season with additional salt and pepper if desired, and serve immediately.

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Tomatoes

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

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Tomatoes

Enjoy a light yet satisfying dish featuring a blend of whole eggs and egg whites for an extra protein boost, softly scrambled with a medley of fresh basil and parsley and complemented by the sweetness of roasted cherry tomatoes.

NUTRITION

350kcal
Protein
33.8g
Fat
19.8g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx 150g)

1/2 cup Egg Whites (approx 128g)

1 cup Cherry Tomatoes (approx 150g)

1 teaspoon Olive Oil (approx 4.5g)

2 tablespoons Fresh Herbs (Basil & Parsley, approx 6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F to roast the tomatoes.

  • 2

    Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them on a small baking sheet.

  • 3

    Roast the tomatoes in the oven for about 10-12 minutes until they soften and begin to burst.

  • 4

    Meanwhile, crack the eggs into a bowl and add the egg whites, then whisk until fully combined.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

  • 6

    Gently stir the eggs continuously until they begin to set, creating a soft, fluffy scramble.

  • 7

    Just before the eggs are fully set, stir in the chopped fresh herbs.

  • 8

    Plate the scrambled eggs and top with the warm roasted tomatoes. Season with additional salt and pepper if desired, and serve immediately.