Egg White Spinach Scramble with Roasted 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 Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Cherry Tomatoes

Pan-scrambled egg whites with fresh spinach and oven-roasted cherry tomatoes, finished with a slice of creamy avocado.

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NUTRITION

236kcal
Protein
23.7g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 cup Cherry Tomatoes

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until the skins begin to burst.

  • 3

    While tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach and season with a pinch of black pepper.

  • 6

    Gently scramble the egg whites with a spatula until they are fully set and opaque.

  • 7

    Transfer the scramble to a plate and top with the roasted cherry tomatoes and sliced avocado.

Egg White Spinach Scramble with Roasted 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 Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Roasted Cherry Tomatoes

Pan-scrambled egg whites with fresh spinach and oven-roasted cherry tomatoes, finished with a slice of creamy avocado.

NUTRITION

236kcal
Protein
23.7g
Fat
10.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 cup Cherry Tomatoes

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until the skins begin to burst.

  • 3

    While tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 5

    Pour the egg whites into the skillet with the spinach and season with a pinch of black pepper.

  • 6

    Gently scramble the egg whites with a spatula until they are fully set and opaque.

  • 7

    Transfer the scramble to a plate and top with the roasted cherry tomatoes and sliced avocado.