Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

A light scramble of fluffy egg whites and wilted baby spinach, topped with burst cherry tomatoes and creamy sliced avocado.

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NUTRITION

197kcal
Protein
11.5g
Fat
13.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

2.9 ounces Egg Whites

1 cup Baby Spinach

0.5 cup Cherry Tomatoes, halved

1.6 ounces Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and slightly burst.

  • 3

    Stir in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Pour the egg whites over the vegetables and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Slide the scramble onto a plate and finish by topping with the fresh sliced avocado.

Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

A light scramble of fluffy egg whites and wilted baby spinach, topped with burst cherry tomatoes and creamy sliced avocado.

NUTRITION

197kcal
Protein
11.5g
Fat
13.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

2.9 ounces Egg Whites

1 cup Baby Spinach

0.5 cup Cherry Tomatoes, halved

1.6 ounces Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and slightly burst.

  • 3

    Stir in the baby spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

    Pour the egg whites over the vegetables and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Slide the scramble onto a plate and finish by topping with the fresh sliced avocado.