Egg White and Spinach Scramble with Roasted Tomatoes

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

Egg White and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Pan-scrambled egg whites with fresh baby spinach, served alongside blistered roasted tomatoes and creamy avocado for a clean, liver-loving start to your day.

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NUTRITION

270kcal
Protein
25.4g
Fat
14.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

190g Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

15g Crumbled Feta Cheese

40g Sliced Avocado

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PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Place the cherry tomatoes on a small baking sheet, drizzle with a tiny drop of the olive oil, and roast for 8-10 minutes until the skins are blistered.

  • 3

    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 minute until just wilted.

  • 5

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

  • 6

    Gently stir the whites with a spatula until they are fully cooked and fluffy.

  • 7

    Transfer the scramble to a plate and top with the roasted tomatoes, crumbled feta, and fresh avocado slices.

Egg White and Spinach Scramble with Roasted Tomatoes

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

Egg White and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Pan-scrambled egg whites with fresh baby spinach, served alongside blistered roasted tomatoes and creamy avocado for a clean, liver-loving start to your day.

NUTRITION

270kcal
Protein
25.4g
Fat
14.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

190g Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

15g Crumbled Feta Cheese

40g Sliced Avocado

PREPARATION

  • 1

    Preheat your oven or air fryer to 400°F.

  • 2

    Place the cherry tomatoes on a small baking sheet, drizzle with a tiny drop of the olive oil, and roast for 8-10 minutes until the skins are blistered.

  • 3

    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 minute until just wilted.

  • 5

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

  • 6

    Gently stir the whites with a spatula until they are fully cooked and fluffy.

  • 7

    Transfer the scramble to a plate and top with the roasted tomatoes, crumbled feta, and fresh avocado slices.