Egg White Spinach Scramble with 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and blistered cherry tomatoes, finished with a dash of cracked black pepper for a light, peppery bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

167kcal
Protein
27.9g
Fat
2.9g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 teaspoon Avocado Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the avocado oil to coat the surface.

  • 2

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

  • 3

    Toss in the fresh baby spinach and stir for about 1 minute until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet over the vegetables.

  • 5

    Gently stir with a heat-resistant spatula, scraping the bottom of the pan until the egg whites are fully set and fluffy.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving warm.

Egg White Spinach Scramble with 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Pan-scrambled egg whites folded with fresh baby spinach and blistered cherry tomatoes, finished with a dash of cracked black pepper for a light, peppery bite.

NUTRITION

167kcal
Protein
27.9g
Fat
2.9g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 teaspoon Avocado Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the avocado oil to coat the surface.

  • 2

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

  • 3

    Toss in the fresh baby spinach and stir for about 1 minute until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the skillet over the vegetables.

  • 5

    Gently stir with a heat-resistant spatula, scraping the bottom of the pan until the egg whites are fully set and fluffy.

  • 6

    Season with a pinch of sea salt and freshly cracked black pepper before serving warm.