Egg and Spinach Scramble with Roasted Tomatoes

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

Egg and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Tomatoes

Start your morning with this light yet satisfying scramble featuring creamy eggs harmoniously paired with wilted spinach and juicy, lightly roasted cherry tomatoes. Infused with a hint of olive oil and seasoned with salt and pepper, this dish offers a balanced, savory breakfast that awakens the palate.

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NUTRITION

292kcal
Protein
10.8g
Fat
23.8g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

1 large egg white

1/2 cup raw spinach

1/4 cup cherry tomatoes

1.25 tbsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a small baking tray with parchment paper.

  • 2

    Place the cherry tomatoes on the tray and drizzle with a small portion of olive oil, seasoning lightly with salt and pepper. Roast in the oven for about 8-10 minutes until they start to soften and char slightly.

  • 3

    While the tomatoes are roasting, whisk together the whole eggs and egg white in a bowl. Add a pinch of salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the spinach and sauté briefly until just wilted, about 1-2 minutes.

  • 5

    Pour in the egg mixture over the spinach, and gently stir as the eggs start to set, creating a soft scramble.

  • 6

    Once the eggs are nearly cooked through, fold in the roasted tomatoes.

  • 7

    Serve immediately, enjoying the warm, savory blend of flavors.

Egg and Spinach Scramble with Roasted Tomatoes

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

Egg and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Roasted Tomatoes

Start your morning with this light yet satisfying scramble featuring creamy eggs harmoniously paired with wilted spinach and juicy, lightly roasted cherry tomatoes. Infused with a hint of olive oil and seasoned with salt and pepper, this dish offers a balanced, savory breakfast that awakens the palate.

NUTRITION

292kcal
Protein
10.8g
Fat
23.8g
Carbs
3.4g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

1 large egg white

1/2 cup raw spinach

1/4 cup cherry tomatoes

1.25 tbsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a small baking tray with parchment paper.

  • 2

    Place the cherry tomatoes on the tray and drizzle with a small portion of olive oil, seasoning lightly with salt and pepper. Roast in the oven for about 8-10 minutes until they start to soften and char slightly.

  • 3

    While the tomatoes are roasting, whisk together the whole eggs and egg white in a bowl. Add a pinch of salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium heat. Add the spinach and sauté briefly until just wilted, about 1-2 minutes.

  • 5

    Pour in the egg mixture over the spinach, and gently stir as the eggs start to set, creating a soft scramble.

  • 6

    Once the eggs are nearly cooked through, fold in the roasted tomatoes.

  • 7

    Serve immediately, enjoying the warm, savory blend of flavors.