Egg White Scramble with Spinach and Cherry Tomatoes

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

Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cherry Tomatoes

A light scramble of egg whites, fresh baby spinach, and burst cherry tomatoes, topped with slices of rich, creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

204kcal
Protein
16.6g
Fat
12g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2 cups Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

40 grams Avocado, sliced

1.25 teaspoons Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low 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 fresh baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    Pour the egg whites into the pan over the vegetables.

  • 5

    Gently stir with a spatula, scrambling the whites until they are fully set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer to a plate and top with the fresh avocado slices to serve.

Egg White Scramble with Spinach and Cherry Tomatoes

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

Egg White Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach and Cherry Tomatoes

A light scramble of egg whites, fresh baby spinach, and burst cherry tomatoes, topped with slices of rich, creamy avocado.

NUTRITION

204kcal
Protein
16.6g
Fat
12g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

2 cups Fresh Baby Spinach

0.5 cup Cherry Tomatoes, halved

40 grams Avocado, sliced

1.25 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat the extra virgin olive oil in a medium non-stick skillet over medium-low 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 fresh baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    Pour the egg whites into the pan over the vegetables.

  • 5

    Gently stir with a spatula, scrambling the whites until they are fully set and fluffy.

  • 6

    Remove from heat and season with a pinch of sea salt and cracked black pepper if desired.

  • 7

    Transfer to a plate and top with the fresh avocado slices to serve.