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 meal featuring perfectly scrambled eggs paired with fresh sautéed spinach and vibrant cherry tomatoes. The dish is accented with a hint of olive oil, salt, and pepper to harmonize simple, clean ingredients into a deliciously balanced plate.

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NUTRITION

134kcal
Protein
8g
Fat
9.7g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly until the yolks and whites are well combined, seasoning with a pinch of salt and black pepper.

  • 2

    Heat the olive oil in a nonstick skillet over medium-low heat.

  • 3

    Add the baby spinach and halved cherry tomatoes to the skillet, sautéing gently for about 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly.

  • 4

    Pour the beaten eggs over the vegetables. Allow the eggs to sit undisturbed for a few seconds before stirring gently with a spatula.

  • 5

    Continue to cook on medium-low heat, stirring occasionally until the eggs are softly set and fluffy.

  • 6

    Remove from heat and serve immediately, enjoying the balance of tender eggs with fresh, sautéed veggies.

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 meal featuring perfectly scrambled eggs paired with fresh sautéed spinach and vibrant cherry tomatoes. The dish is accented with a hint of olive oil, salt, and pepper to harmonize simple, clean ingredients into a deliciously balanced plate.

NUTRITION

134kcal
Protein
8g
Fat
9.7g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly until the yolks and whites are well combined, seasoning with a pinch of salt and black pepper.

  • 2

    Heat the olive oil in a nonstick skillet over medium-low heat.

  • 3

    Add the baby spinach and halved cherry tomatoes to the skillet, sautéing gently for about 1-2 minutes until the spinach begins to wilt and the tomatoes soften slightly.

  • 4

    Pour the beaten eggs over the vegetables. Allow the eggs to sit undisturbed for a few seconds before stirring gently with a spatula.

  • 5

    Continue to cook on medium-low heat, stirring occasionally until the eggs are softly set and fluffy.

  • 6

    Remove from heat and serve immediately, enjoying the balance of tender eggs with fresh, sautéed veggies.