Egg White Spinach Scramble with Roasted Tomatoes

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

Egg White Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Tomatoes

Start your day with a light and flavorful scramble featuring silky egg whites combined with tender spinach and a burst of tangy roasted tomatoes. Finished with a drizzle of olive oil, this dish packs a delicate balance of taste and healthy fats to fuel your morning.

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NUTRITION

220kcal
Protein
15.0g
Fat
15.9g
Carbs
3.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1/2 cup raw spinach (~15g)

1/4 cup cherry tomatoes (~40g)

3.5 teaspoons olive oil (~16g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting tomatoes.

  • 2

    Place the 1/4 cup of cherry tomatoes on a small baking sheet. Drizzle a small amount of olive oil (about 1 teaspoon from the measured 3.5 tsp) over them, season with a pinch of salt and pepper, and toss lightly.

  • 3

    Roast the tomatoes in the oven for 8-10 minutes until slightly softened and blistered. Remove and set aside.

  • 4

    While the tomatoes are roasting, heat a non-stick skillet over medium heat. Lightly spray or add a few drops of olive oil from the remaining olive oil.

  • 5

    Pour in 4 egg whites and add 1/2 cup fresh spinach. Stir gently to scramble as the spinach wilts.

  • 6

    Once the egg whites are mostly set but still soft, fold in the roasted tomatoes.

  • 7

    Drizzle the remaining olive oil (if any) over the scramble, season with salt and pepper to taste, and serve immediately.

Egg White Spinach Scramble with Roasted Tomatoes

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

Egg White Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Tomatoes

Start your day with a light and flavorful scramble featuring silky egg whites combined with tender spinach and a burst of tangy roasted tomatoes. Finished with a drizzle of olive oil, this dish packs a delicate balance of taste and healthy fats to fuel your morning.

NUTRITION

220kcal
Protein
15.0g
Fat
15.9g
Carbs
3.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (~120g)

1/2 cup raw spinach (~15g)

1/4 cup cherry tomatoes (~40g)

3.5 teaspoons olive oil (~16g)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting tomatoes.

  • 2

    Place the 1/4 cup of cherry tomatoes on a small baking sheet. Drizzle a small amount of olive oil (about 1 teaspoon from the measured 3.5 tsp) over them, season with a pinch of salt and pepper, and toss lightly.

  • 3

    Roast the tomatoes in the oven for 8-10 minutes until slightly softened and blistered. Remove and set aside.

  • 4

    While the tomatoes are roasting, heat a non-stick skillet over medium heat. Lightly spray or add a few drops of olive oil from the remaining olive oil.

  • 5

    Pour in 4 egg whites and add 1/2 cup fresh spinach. Stir gently to scramble as the spinach wilts.

  • 6

    Once the egg whites are mostly set but still soft, fold in the roasted tomatoes.

  • 7

    Drizzle the remaining olive oil (if any) over the scramble, season with salt and pepper to taste, and serve immediately.