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 protein-packed plate of scrambled eggs enhanced with fresh, vibrant spinach and juicy cherry tomatoes. This dish offers a satisfying blend of creamy and savory notes perfect for any meal of the day.

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NUTRITION

361kcal
Protein
33.9g
Fat
20g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 egg whites

1 cup baby spinach

5 cherry tomatoes

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    In a bowl, crack the eggs and add the egg whites. Whisk together with a pinch of salt and pepper until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Once heated, add the baby spinach and halved cherry tomatoes.

  • 3

    Sauté the spinach and tomatoes for about 2 minutes or until the spinach wilts and the tomatoes soften slightly.

  • 4

    Pour the egg mixture into the skillet. Let it sit without stirring for about 30 seconds.

  • 5

    Gently stir and fold the eggs, allowing them to cook evenly until they reach a soft, fluffy scramble.

  • 6

    Remove from heat as soon as the eggs are just set to keep them moist and light. Serve immediately.

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 protein-packed plate of scrambled eggs enhanced with fresh, vibrant spinach and juicy cherry tomatoes. This dish offers a satisfying blend of creamy and savory notes perfect for any meal of the day.

NUTRITION

361kcal
Protein
33.9g
Fat
20g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

4 egg whites

1 cup baby spinach

5 cherry tomatoes

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    In a bowl, crack the eggs and add the egg whites. Whisk together with a pinch of salt and pepper until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Once heated, add the baby spinach and halved cherry tomatoes.

  • 3

    Sauté the spinach and tomatoes for about 2 minutes or until the spinach wilts and the tomatoes soften slightly.

  • 4

    Pour the egg mixture into the skillet. Let it sit without stirring for about 30 seconds.

  • 5

    Gently stir and fold the eggs, allowing them to cook evenly until they reach a soft, fluffy scramble.

  • 6

    Remove from heat as soon as the eggs are just set to keep them moist and light. Serve immediately.