Egg White and Spinach Scramble with Roasted Tomatoes

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

Egg White and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Sautéed egg whites and tender shrimp folded with fresh spinach, served alongside slow-roasted cherry tomatoes for a burst of juicy sweetness.

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NUTRITION

251kcal
Protein
30.4g
Fat
11g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.25 ounces Shrimp, peeled and deveined

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt, then roast on a parchment-lined tray for 10-12 minutes until they burst.

  • 3

    While tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque, then remove and set aside.

  • 5

    Add the spinach to the same skillet and sauté for 1 minute until just wilted.

  • 6

    Pour in the egg whites and return the shrimp to the pan, scrambling gently with a spatula until the eggs are fully set.

  • 7

    Plate the scramble alongside the roasted tomatoes and top with the fresh avocado slices.

Egg White and Spinach Scramble with Roasted Tomatoes

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

Egg White and Spinach Scramble with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Sautéed egg whites and tender shrimp folded with fresh spinach, served alongside slow-roasted cherry tomatoes for a burst of juicy sweetness.

NUTRITION

251kcal
Protein
30.4g
Fat
11g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1.25 ounces Shrimp, peeled and deveined

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado, sliced

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cherry tomatoes with half of the olive oil and a pinch of sea salt, then roast on a parchment-lined tray for 10-12 minutes until they burst.

  • 3

    While tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.

  • 4

    Add the shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque, then remove and set aside.

  • 5

    Add the spinach to the same skillet and sauté for 1 minute until just wilted.

  • 6

    Pour in the egg whites and return the shrimp to the pan, scrambling gently with a spatula until the eggs are fully set.

  • 7

    Plate the scramble alongside the roasted tomatoes and top with the fresh avocado slices.