Creamy Scrambled Eggs with Sautéed Spinach and Roasted Cherry Tomatoes

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Cherry Tomatoes

Enjoy a comforting plate of creamy scrambled eggs enriched with extra egg whites for a protein boost, paired with vibrant sautéed spinach and sweet, roasted cherry tomatoes. This dish balances rich, velvety eggs with the fresh, slightly tangy taste of vegetables, making for a gratifying meal any time of day.

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NUTRITION

376kcal
Protein
32.7g
Fat
24.8g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g)

2 egg whites (66g)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1 teaspoon olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F for the cherry tomatoes roasting.

  • 2

    Place the halved cherry tomatoes on a small baking tray lined with parchment paper, drizzle with half the olive oil, and sprinkle lightly with salt and pepper. Roast in the preheated oven for about 10 minutes until their skins begin to split and they are slightly caramelized.

  • 3

    While tomatoes roast, whisk together the whole eggs and egg whites in a bowl until well blended. For an extra creamy texture, you may add a splash of low-fat milk if desired.

  • 4

    Heat the remaining olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes. Remove spinach from the pan and set aside.

  • 5

    Lower the temperature to medium-low. Pour the egg mixture into the skillet and let sit undisturbed for about 10-15 seconds. Start gently stirring with a spatula, forming soft curds. Continue cooking slowly to ensure a creamy texture, stirring intermittently.

  • 6

    Once the eggs are softly scrambled and slightly underdone (they will continue to cook off the heat), remove from the stove immediately.

  • 7

    Plate the creamy scrambled eggs, top with the sautéed spinach, and add the roasted cherry tomatoes on the side. Serve warm and enjoy.

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Cherry Tomatoes

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

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Roasted Cherry Tomatoes

Enjoy a comforting plate of creamy scrambled eggs enriched with extra egg whites for a protein boost, paired with vibrant sautéed spinach and sweet, roasted cherry tomatoes. This dish balances rich, velvety eggs with the fresh, slightly tangy taste of vegetables, making for a gratifying meal any time of day.

NUTRITION

376kcal
Protein
32.7g
Fat
24.8g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g)

2 egg whites (66g)

1 cup fresh spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1 teaspoon olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F for the cherry tomatoes roasting.

  • 2

    Place the halved cherry tomatoes on a small baking tray lined with parchment paper, drizzle with half the olive oil, and sprinkle lightly with salt and pepper. Roast in the preheated oven for about 10 minutes until their skins begin to split and they are slightly caramelized.

  • 3

    While tomatoes roast, whisk together the whole eggs and egg whites in a bowl until well blended. For an extra creamy texture, you may add a splash of low-fat milk if desired.

  • 4

    Heat the remaining olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until just wilted, about 1-2 minutes. Remove spinach from the pan and set aside.

  • 5

    Lower the temperature to medium-low. Pour the egg mixture into the skillet and let sit undisturbed for about 10-15 seconds. Start gently stirring with a spatula, forming soft curds. Continue cooking slowly to ensure a creamy texture, stirring intermittently.

  • 6

    Once the eggs are softly scrambled and slightly underdone (they will continue to cook off the heat), remove from the stove immediately.

  • 7

    Plate the creamy scrambled eggs, top with the sautéed spinach, and add the roasted cherry tomatoes on the side. Serve warm and enjoy.