Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

Enjoy a light yet satisfying dish featuring fluffy scrambled eggs paired with vibrant sautéed spinach and juicy cherry tomatoes. This meal is a perfect balance of creamy texture and fresh flavors that brighten your morning or lunch.

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NUTRITION

422kcal
Protein
33.2g
Fat
28.8g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/2 cup Cherry Tomatoes (halved)

1 cup Baby Spinach

1 teaspoon Olive Oil

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until combined lightly with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the baby spinach to the skillet, sautéing for about 1-2 minutes until it begins to wilt.

  • 4

    Pour the eggs into the skillet and let them sit undisturbed for a few seconds until they start to set along the edges.

  • 5

    Gently stir the eggs with a spatula, allowing curds to form while incorporating the wilted spinach.

  • 6

    Once the eggs are mostly cooked but still slightly soft, fold in the cherry tomatoes and cook for an additional 30 seconds.

  • 7

    Remove from heat immediately to avoid overcooking, and serve warm.

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

Enjoy a light yet satisfying dish featuring fluffy scrambled eggs paired with vibrant sautéed spinach and juicy cherry tomatoes. This meal is a perfect balance of creamy texture and fresh flavors that brighten your morning or lunch.

NUTRITION

422kcal
Protein
33.2g
Fat
28.8g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/2 cup Cherry Tomatoes (halved)

1 cup Baby Spinach

1 teaspoon Olive Oil

Salt and Pepper (to taste)

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until combined lightly with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the baby spinach to the skillet, sautéing for about 1-2 minutes until it begins to wilt.

  • 4

    Pour the eggs into the skillet and let them sit undisturbed for a few seconds until they start to set along the edges.

  • 5

    Gently stir the eggs with a spatula, allowing curds to form while incorporating the wilted spinach.

  • 6

    Once the eggs are mostly cooked but still slightly soft, fold in the cherry tomatoes and cook for an additional 30 seconds.

  • 7

    Remove from heat immediately to avoid overcooking, and serve warm.