Egg White Spinach Scramble with Feta and Tomato

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

Egg White Spinach Scramble with Feta and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Feta and Tomato

Whisked egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, finished with a sprinkle of tangy, creamy feta cheese.

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NUTRITION

288kcal
Protein
23.5g
Fat
11.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 oz Feta Cheese

2 cups Baby Spinach

0.5 cup Roma Tomato

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

    Add the chopped tomatoes and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula until they are just set and opaque.

  • 4

    Fold in the crumbled feta cheese and season with a pinch of freshly ground black pepper.

  • 5

    Toast the sprouted grain bread until golden brown and crisp.

  • 6

    Serve the warm scramble immediately alongside the toasted bread for a balanced, high-volume breakfast.

Egg White Spinach Scramble with Feta and Tomato

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

Egg White Spinach Scramble with Feta and Tomato

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Feta and Tomato

Whisked egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, finished with a sprinkle of tangy, creamy feta cheese.

NUTRITION

288kcal
Protein
23.5g
Fat
11.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Egg Whites

1 oz Feta Cheese

2 cups Baby Spinach

0.5 cup Roma Tomato

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

    Add the chopped tomatoes and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted.

  • 3

    Pour the egg whites into the skillet and stir gently with a spatula until they are just set and opaque.

  • 4

    Fold in the crumbled feta cheese and season with a pinch of freshly ground black pepper.

  • 5

    Toast the sprouted grain bread until golden brown and crisp.

  • 6

    Serve the warm scramble immediately alongside the toasted bread for a balanced, high-volume breakfast.