Egg White Spinach Scramble with Grilled Tomatoes

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

Egg White Spinach Scramble with Grilled Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Grilled Tomatoes

Sautéed spinach and egg whites scrambled until fluffy, served with thick tomato slices grilled until juicy and caramelized.

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NUTRITION

227kcal
Protein
19.2g
Fat
12.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Liquid Egg Whites

1 cup Fresh Spinach

1 medium Tomato

1 tsp Extra Virgin Olive Oil

0.25 medium Avocado

1 tsp Hemp Hearts

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat with half of the olive oil.

  • 2

    Slice the tomato into thick rounds and sear them in the pan for 2-3 minutes per side until they develop a deep char.

  • 3

    Remove the tomatoes from the pan and set aside on a plate.

  • 4

    Add the remaining olive oil and the fresh spinach to the same skillet, sautéing until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula.

  • 6

    Cook the egg whites until they are set and fluffy, then season with a pinch of sea salt and black pepper.

  • 7

    Transfer the scramble to the plate with the tomatoes and top with sliced avocado and a sprinkle of hemp hearts.

Egg White Spinach Scramble with Grilled Tomatoes

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

Egg White Spinach Scramble with Grilled Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Grilled Tomatoes

Sautéed spinach and egg whites scrambled until fluffy, served with thick tomato slices grilled until juicy and caramelized.

NUTRITION

227kcal
Protein
19.2g
Fat
12.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Liquid Egg Whites

1 cup Fresh Spinach

1 medium Tomato

1 tsp Extra Virgin Olive Oil

0.25 medium Avocado

1 tsp Hemp Hearts

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat with half of the olive oil.

  • 2

    Slice the tomato into thick rounds and sear them in the pan for 2-3 minutes per side until they develop a deep char.

  • 3

    Remove the tomatoes from the pan and set aside on a plate.

  • 4

    Add the remaining olive oil and the fresh spinach to the same skillet, sautéing until the leaves are just wilted.

  • 5

    Lower the heat to medium and pour in the liquid egg whites, stirring constantly with a spatula.

  • 6

    Cook the egg whites until they are set and fluffy, then season with a pinch of sea salt and black pepper.

  • 7

    Transfer the scramble to the plate with the tomatoes and top with sliced avocado and a sprinkle of hemp hearts.