Egg White Scramble with Spinach, Feta, and Cherry Tomatoes

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

Egg White Scramble with Spinach, Feta, and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Feta, and Cherry Tomatoes

Lightly sautéed spinach and blistered cherry tomatoes folded into fluffy egg whites, finished with a sprinkle of tangy feta cheese.

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NUTRITION

276kcal
Protein
37.9g
Fat
11.1g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Egg Whites

0.9 oz Feta Cheese

0.5 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

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

  • 3

    Stir in the baby spinach and cook for about 1 minute until it is just wilted.

  • 4

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

  • 5

    Use a spatula to gently push the egg whites across the pan, cooking until they are fully opaque and fluffy.

  • 6

    Turn off the heat and stir in the crumbled feta cheese until it is slightly melty.

Egg White Scramble with Spinach, Feta, and Cherry Tomatoes

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

Egg White Scramble with Spinach, Feta, and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Spinach, Feta, and Cherry Tomatoes

Lightly sautéed spinach and blistered cherry tomatoes folded into fluffy egg whites, finished with a sprinkle of tangy feta cheese.

NUTRITION

276kcal
Protein
37.9g
Fat
11.1g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Egg Whites

0.9 oz Feta Cheese

0.5 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

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

  • 3

    Stir in the baby spinach and cook for about 1 minute until it is just wilted.

  • 4

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

  • 5

    Use a spatula to gently push the egg whites across the pan, cooking until they are fully opaque and fluffy.

  • 6

    Turn off the heat and stir in the crumbled feta cheese until it is slightly melty.