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 scramble featuring a blend of whole eggs and extra egg white for extra fluffiness, paired with vibrant sautéed spinach and sweet cherry tomatoes. This dish offers a delightful balance of rich, creamy eggs and fresh, garden-picked vegetables, perfect for any time of day.

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NUTRITION

441kcal
Protein
35.2g
Fat
29.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 large egg white

1 tsp extra virgin olive oil

1 cup fresh spinach

1/2 cup cherry tomatoes

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Crack the 5 large eggs and 1 egg white into a bowl. Whisk them together until well combined, adding a pinch of salt and black pepper.

  • 2

    Heat 1 tsp of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the spinach to the skillet and sauté for about 1-2 minutes until it just starts to wilt.

  • 4

    Add the cherry tomatoes to the skillet and continue sautéing for another minute.

  • 5

    Pour the egg mixture over the sautéed spinach and tomatoes. Allow the eggs to set slightly at the edges before gently stirring.

  • 6

    Using a spatula, gently fold and scramble the eggs until they are softly set and remain slightly runny in parts. This should take about 2-3 minutes.

  • 7

    Remove from heat immediately to avoid overcooking. 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 protein-packed scramble featuring a blend of whole eggs and extra egg white for extra fluffiness, paired with vibrant sautéed spinach and sweet cherry tomatoes. This dish offers a delightful balance of rich, creamy eggs and fresh, garden-picked vegetables, perfect for any time of day.

NUTRITION

441kcal
Protein
35.2g
Fat
29.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 large egg white

1 tsp extra virgin olive oil

1 cup fresh spinach

1/2 cup cherry tomatoes

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Crack the 5 large eggs and 1 egg white into a bowl. Whisk them together until well combined, adding a pinch of salt and black pepper.

  • 2

    Heat 1 tsp of extra virgin olive oil in a non-stick skillet over medium heat.

  • 3

    Add the spinach to the skillet and sauté for about 1-2 minutes until it just starts to wilt.

  • 4

    Add the cherry tomatoes to the skillet and continue sautéing for another minute.

  • 5

    Pour the egg mixture over the sautéed spinach and tomatoes. Allow the eggs to set slightly at the edges before gently stirring.

  • 6

    Using a spatula, gently fold and scramble the eggs until they are softly set and remain slightly runny in parts. This should take about 2-3 minutes.

  • 7

    Remove from heat immediately to avoid overcooking. Serve warm.