Egg White Spinach Scramble with Feta and Tomato

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

Egg White Spinach Scramble with Feta and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Feta and Tomato

A pan-scrambled mix of egg whites, baby spinach, and burst cherry tomatoes, topped with tangy feta cheese and served with toasted sprouted bread.

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NUTRITION

370kcal
Protein
31g
Fat
16.3g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1 oz crumbled feta cheese

2 cups fresh baby spinach

1/2 cup cherry tomatoes, halved

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1/4 avocado, sliced

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

    Toss in the fresh baby spinach and cook for 1 minute until just wilted.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the eggs with a spatula until they are fully set but still moist.

  • 6

    Remove the skillet from the heat and fold in the crumbled feta cheese.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.

Egg White Spinach Scramble with Feta and Tomato

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

Egg White Spinach Scramble with Feta and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Feta and Tomato

A pan-scrambled mix of egg whites, baby spinach, and burst cherry tomatoes, topped with tangy feta cheese and served with toasted sprouted bread.

NUTRITION

370kcal
Protein
31g
Fat
16.3g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup liquid egg whites

1 oz crumbled feta cheese

2 cups fresh baby spinach

1/2 cup cherry tomatoes, halved

1 tsp extra virgin olive oil

1 slice sprouted grain bread

1/4 avocado, sliced

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 3

    Toss in the fresh baby spinach and cook for 1 minute until just wilted.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 5

    Gently scramble the eggs with a spatula until they are fully set but still moist.

  • 6

    Remove the skillet from the heat and fold in the crumbled feta cheese.

  • 7

    Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.