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 comforting and vibrant meal featuring light, fluffy scrambled eggs paired with a sauté of fresh spinach and sweet cherry tomatoes. This dish is perfect for any time of day, offering a delightful balance of savory protein and fresh, garden-fresh veggies.

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NUTRITION

164kcal
Protein
11.8g
Fat
9.9g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

2 cups fresh spinach

1 cup cherry tomatoes (halved)

1 teaspoon olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until thoroughly combined and slightly frothy.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 4

    Stir in the halved cherry tomatoes and cook for an additional 1 minute.

  • 5

    Pour the egg mixture into the skillet over the vegetables. Allow the eggs to set for a few seconds, then gently stir with a spatula, folding the eggs as they slowly form soft curds.

  • 6

    Season with a pinch of salt and black pepper. Continue to cook, stirring occasionally, until the eggs are softly scrambled and just set.

  • 7

    Remove from heat immediately to avoid overcooking and 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 comforting and vibrant meal featuring light, fluffy scrambled eggs paired with a sauté of fresh spinach and sweet cherry tomatoes. This dish is perfect for any time of day, offering a delightful balance of savory protein and fresh, garden-fresh veggies.

NUTRITION

164kcal
Protein
11.8g
Fat
9.9g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

2 cups fresh spinach

1 cup cherry tomatoes (halved)

1 teaspoon olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Whisk together until thoroughly combined and slightly frothy.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.

  • 4

    Stir in the halved cherry tomatoes and cook for an additional 1 minute.

  • 5

    Pour the egg mixture into the skillet over the vegetables. Allow the eggs to set for a few seconds, then gently stir with a spatula, folding the eggs as they slowly form soft curds.

  • 6

    Season with a pinch of salt and black pepper. Continue to cook, stirring occasionally, until the eggs are softly scrambled and just set.

  • 7

    Remove from heat immediately to avoid overcooking and serve warm.