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

Gently scrambled egg whites with wilted baby spinach and blistered cherry tomatoes, drizzled with extra virgin olive oil for a silky finish.

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NUTRITION

192kcal
Protein
12.5g
Fat
14g
Carbs
4.7g

SERVINGS

1 serving

INGREDIENTS

100g liquid egg whites

1 cup fresh baby spinach

1/2 cup cherry tomatoes, halved

1 tablespoon extra virgin olive oil

Pinch of sea salt and cracked black pepper

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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 pan and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and toss frequently 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

    Using a silicone spatula, gently fold the egg whites from the edges toward the center until they are set and fluffy.

  • 6

    Remove from heat immediately and serve warm.

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

Gently scrambled egg whites with wilted baby spinach and blistered cherry tomatoes, drizzled with extra virgin olive oil for a silky finish.

NUTRITION

192kcal
Protein
12.5g
Fat
14g
Carbs
4.7g

SERVINGS

1 serving

INGREDIENTS

100g liquid egg whites

1 cup fresh baby spinach

1/2 cup cherry tomatoes, halved

1 tablespoon extra virgin olive oil

Pinch of sea salt and cracked black pepper

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 pan and sauté for 2-3 minutes until they begin to soften and blister.

  • 3

    Add the baby spinach to the skillet and toss frequently 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

    Using a silicone spatula, gently fold the egg whites from the edges toward the center until they are set and fluffy.

  • 6

    Remove from heat immediately and serve warm.