Egg White Veggie Scramble with Spinach and Tomato

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

Egg White Veggie Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Tomato

Lightly sautéed egg whites tossed with fresh baby spinach and vine-ripened cherry tomatoes, finished with a sprinkle of cracked black pepper for a vibrant start.

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NUTRITION

119kcal
Protein
12.6g
Fat
4.9g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 tablespoons Red Onion, diced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and halved cherry tomatoes to the pan and sauté for 2-3 minutes until the onions are translucent.

  • 3

    Add the fresh baby spinach to the skillet and cook just until the leaves begin to wilt.

  • 4

    Pour the egg whites over the vegetables and season with a pinch of sea salt and cracked black pepper.

  • 5

    Gently stir the mixture with a spatula, cooking until the egg whites are set and fluffy.

  • 6

    Remove from heat and serve immediately while hot.

Egg White Veggie Scramble with Spinach and Tomato

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

Egg White Veggie Scramble with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Tomato

Lightly sautéed egg whites tossed with fresh baby spinach and vine-ripened cherry tomatoes, finished with a sprinkle of cracked black pepper for a vibrant start.

NUTRITION

119kcal
Protein
12.6g
Fat
4.9g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 tablespoons Red Onion, diced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and halved cherry tomatoes to the pan and sauté for 2-3 minutes until the onions are translucent.

  • 3

    Add the fresh baby spinach to the skillet and cook just until the leaves begin to wilt.

  • 4

    Pour the egg whites over the vegetables and season with a pinch of sea salt and cracked black pepper.

  • 5

    Gently stir the mixture with a spatula, cooking until the egg whites are set and fluffy.

  • 6

    Remove from heat and serve immediately while hot.