Vegetable Egg White Scramble with Spinach and Tomatoes

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

Vegetable Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Vegetable Egg White Scramble with Spinach and Tomatoes

Sautéed chicken breast and garden vegetables folded into light egg whites, served with a handful of wilted spinach and juicy blistered tomatoes.

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NUTRITION

189kcal
Protein
10.5g
Fat
14.3g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

40g Liquid Egg Whites

15g Cooked Chicken Breast, shredded

1 tbsp Extra Virgin Olive Oil

1 cup Fresh Spinach

50g Cherry Tomatoes

20g Yellow Onion, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced yellow onion and sauté for about 2 minutes until it becomes translucent.

  • 3

    Add the cherry tomatoes to the pan and cook for another 3 minutes until the skins begin to soften and become blistered.

  • 4

    Stir in the shredded cooked chicken and the fresh spinach, tossing constantly until the spinach is just wilted.

  • 5

    Lower the heat slightly and pour in the liquid egg whites.

  • 6

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

  • 7

    Remove from heat and serve immediately with a pinch of sea salt and cracked black pepper.

Vegetable Egg White Scramble with Spinach and Tomatoes

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

Vegetable Egg White Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Vegetable Egg White Scramble with Spinach and Tomatoes

Sautéed chicken breast and garden vegetables folded into light egg whites, served with a handful of wilted spinach and juicy blistered tomatoes.

NUTRITION

189kcal
Protein
10.5g
Fat
14.3g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

40g Liquid Egg Whites

15g Cooked Chicken Breast, shredded

1 tbsp Extra Virgin Olive Oil

1 cup Fresh Spinach

50g Cherry Tomatoes

20g Yellow Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced yellow onion and sauté for about 2 minutes until it becomes translucent.

  • 3

    Add the cherry tomatoes to the pan and cook for another 3 minutes until the skins begin to soften and become blistered.

  • 4

    Stir in the shredded cooked chicken and the fresh spinach, tossing constantly until the spinach is just wilted.

  • 5

    Lower the heat slightly and pour in the liquid egg whites.

  • 6

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

  • 7

    Remove from heat and serve immediately with a pinch of sea salt and cracked black pepper.