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

Sautéed egg whites scrambled with fresh baby spinach and diced tomatoes, seasoned with sea salt for a clean and fluffy finish.

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NUTRITION

127kcal
Protein
16.5g
Fat
3.9g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

0.53 cup Egg Whites

2 cups Fresh Spinach

0.4 medium Tomato, diced

1.5 tablespoons Red Onion, diced

0.75 teaspoon Avocado Oil

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PREPARATION

  • 1

    Warm the avocado oil in a non-stick skillet over medium heat.

  • 2

    Sauté the finely diced red onion for two minutes until it becomes translucent and fragrant.

  • 3

    Add the chopped tomatoes and baby spinach to the pan, stirring until the greens are just wilted.

  • 4

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

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully opaque and softly set.

  • 6

    Serve immediately while the scramble is hot and the vegetables are vibrant.

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

Sautéed egg whites scrambled with fresh baby spinach and diced tomatoes, seasoned with sea salt for a clean and fluffy finish.

NUTRITION

127kcal
Protein
16.5g
Fat
3.9g
Carbs
6.5g

SERVINGS

1 serving

INGREDIENTS

0.53 cup Egg Whites

2 cups Fresh Spinach

0.4 medium Tomato, diced

1.5 tablespoons Red Onion, diced

0.75 teaspoon Avocado Oil

PREPARATION

  • 1

    Warm the avocado oil in a non-stick skillet over medium heat.

  • 2

    Sauté the finely diced red onion for two minutes until it becomes translucent and fragrant.

  • 3

    Add the chopped tomatoes and baby spinach to the pan, stirring until the greens are just wilted.

  • 4

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

  • 5

    Gently fold the mixture with a spatula until the egg whites are fully opaque and softly set.

  • 6

    Serve immediately while the scramble is hot and the vegetables are vibrant.