Egg White Spinach Scramble with Fresh Tomatoes

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

Egg White Spinach Scramble with Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Fresh Tomatoes

Fluffy egg whites scrambled with wilted baby spinach and vine-ripened tomatoes, finished with a sprinkle of savory nutritional yeast for a toasted, cheesy flavor.

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NUTRITION

198kcal
Protein
27g
Fat
6g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

200g Liquid Egg Whites

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

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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 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 liquid 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 until they are fully set and reach a fluffy consistency.

  • 6

    Transfer the scramble to a plate and garnish with nutritional yeast for a boost of B-vitamins and savory flavor.

Egg White Spinach Scramble with Fresh Tomatoes

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

Egg White Spinach Scramble with Fresh Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Fresh Tomatoes

Fluffy egg whites scrambled with wilted baby spinach and vine-ripened tomatoes, finished with a sprinkle of savory nutritional yeast for a toasted, cheesy flavor.

NUTRITION

198kcal
Protein
27g
Fat
6g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

200g Liquid Egg Whites

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

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 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 liquid 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 until they are fully set and reach a fluffy consistency.

  • 6

    Transfer the scramble to a plate and garnish with nutritional yeast for a boost of B-vitamins and savory flavor.