Fluffy Egg Scramble with Sautéed Greens and Cherry Tomatoes

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

Fluffy Egg Scramble with Sautéed Greens and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Sautéed Greens and Cherry Tomatoes

Enjoy a light and satisfying scramble featuring a mix of whole eggs and egg whites for a fluffy texture, complemented by vibrant baby spinach and juicy cherry tomatoes. A sprinkle of low‐fat cheddar cheese adds a creamy finish, making this dish a balanced option for any meal of the day.

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NUTRITION

368kcal
Protein
37.4g
Fat
22g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

3 Egg Whites (90g)

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes, halved (75g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Cheddar Cheese (28g)

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PREPARATION

  • 1

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

  • 2

    Whisk together whole eggs and egg whites in a bowl until well combined.

  • 3

    Pour the egg mixture into the skillet and let it sit for a few seconds until it just starts to set.

  • 4

    Gently stir the eggs with a spatula, creating soft curds as they cook.

  • 5

    Add the baby spinach and halved cherry tomatoes to the pan, folding them into the scramble.

  • 6

    Once the eggs are nearly cooked through but still slightly soft, sprinkle the low-fat cheddar cheese over the top and allow it to melt.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Fluffy Egg Scramble with Sautéed Greens and Cherry Tomatoes

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

Fluffy Egg Scramble with Sautéed Greens and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Egg Scramble with Sautéed Greens and Cherry Tomatoes

Enjoy a light and satisfying scramble featuring a mix of whole eggs and egg whites for a fluffy texture, complemented by vibrant baby spinach and juicy cherry tomatoes. A sprinkle of low‐fat cheddar cheese adds a creamy finish, making this dish a balanced option for any meal of the day.

NUTRITION

368kcal
Protein
37.4g
Fat
22g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g)

3 Egg Whites (90g)

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes, halved (75g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Cheddar Cheese (28g)

PREPARATION

  • 1

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

  • 2

    Whisk together whole eggs and egg whites in a bowl until well combined.

  • 3

    Pour the egg mixture into the skillet and let it sit for a few seconds until it just starts to set.

  • 4

    Gently stir the eggs with a spatula, creating soft curds as they cook.

  • 5

    Add the baby spinach and halved cherry tomatoes to the pan, folding them into the scramble.

  • 6

    Once the eggs are nearly cooked through but still slightly soft, sprinkle the low-fat cheddar cheese over the top and allow it to melt.

  • 7

    Season with salt and pepper to taste, and serve immediately.