Creamy Scrambled Eggs with Spinach and Roasted Tomatoes

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

Creamy Scrambled Eggs with Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Roasted Tomatoes

Enjoy a delightful blend of creamy scrambled eggs paired with vibrant roasted cherry tomatoes and fresh spinach, finished with a touch of tangy feta and Greek yogurt for added creaminess. This dish is an invigorating start to your day or a nutritious option for lunch or dinner.

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NUTRITION

485kcal
Protein
33g
Fat
32.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

¼ cup Crumbled Feta Cheese

1 cup Baby Spinach

1 cup Cherry Tomatoes

2 Tbsp Plain Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cherry tomatoes with half the olive oil, a pinch of salt and pepper, and roast them on a baking tray for 10-12 minutes until they start to burst.

  • 2

    In a bowl, crack the eggs and add a pinch of salt and pepper. Beat well until fully combined.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Pour in the eggs and gently stir with a spatula, allowing them to slowly set.

  • 4

    When the eggs are about halfway cooked, add the baby spinach. Continue to scramble until the eggs are softly set but still creamy.

  • 5

    Remove the skillet from the heat and stir in the crumbled feta cheese and Greek yogurt to enhance the creaminess.

  • 6

    Gently fold in the roasted cherry tomatoes, and adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately while warm.

Creamy Scrambled Eggs with Spinach and Roasted Tomatoes

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

Creamy Scrambled Eggs with Spinach and Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Roasted Tomatoes

Enjoy a delightful blend of creamy scrambled eggs paired with vibrant roasted cherry tomatoes and fresh spinach, finished with a touch of tangy feta and Greek yogurt for added creaminess. This dish is an invigorating start to your day or a nutritious option for lunch or dinner.

NUTRITION

485kcal
Protein
33g
Fat
32.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

¼ cup Crumbled Feta Cheese

1 cup Baby Spinach

1 cup Cherry Tomatoes

2 Tbsp Plain Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss cherry tomatoes with half the olive oil, a pinch of salt and pepper, and roast them on a baking tray for 10-12 minutes until they start to burst.

  • 2

    In a bowl, crack the eggs and add a pinch of salt and pepper. Beat well until fully combined.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat. Pour in the eggs and gently stir with a spatula, allowing them to slowly set.

  • 4

    When the eggs are about halfway cooked, add the baby spinach. Continue to scramble until the eggs are softly set but still creamy.

  • 5

    Remove the skillet from the heat and stir in the crumbled feta cheese and Greek yogurt to enhance the creaminess.

  • 6

    Gently fold in the roasted cherry tomatoes, and adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve immediately while warm.