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

Egg whites scrambled with fresh spinach and garlic, served with roasted cherry tomatoes and a slice of avocado for a satisfyingly creamy finish.

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NUTRITION

351kcal
Protein
30.5g
Fat
20g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Baby Spinach

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

1 clove Garlic

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cherry tomatoes with half the olive oil and a pinch of salt on a baking sheet.

  • 2

    Roast the tomatoes for 12-15 minutes until they are blistered and slightly softened.

  • 3

    While tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat and sauté minced garlic for 30 seconds.

  • 4

    Add the baby spinach to the skillet and cook until just wilted.

  • 5

    Pour the egg whites into the skillet and scramble gently until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted tomatoes and top with sliced avocado for a satisfyingly creamy finish.

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

Egg whites scrambled with fresh spinach and garlic, served with roasted cherry tomatoes and a slice of avocado for a satisfyingly creamy finish.

NUTRITION

351kcal
Protein
30.5g
Fat
20g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Baby Spinach

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

1 clove Garlic

PREPARATION

  • 1

    Preheat oven to 400°F and toss cherry tomatoes with half the olive oil and a pinch of salt on a baking sheet.

  • 2

    Roast the tomatoes for 12-15 minutes until they are blistered and slightly softened.

  • 3

    While tomatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat and sauté minced garlic for 30 seconds.

  • 4

    Add the baby spinach to the skillet and cook until just wilted.

  • 5

    Pour the egg whites into the skillet and scramble gently until they are fully set and fluffy.

  • 6

    Plate the scramble alongside the roasted tomatoes and top with sliced avocado for a satisfyingly creamy finish.