Egg White and Spinach Scramble with Feta and Roasted Cherry 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 Feta and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Feta and Roasted Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and tangy feta, served with burst-roasted cherry tomatoes and creamy avocado on toasted sprouted bread.

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NUTRITION

490kcal
Protein
32g
Fat
28.2g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 ounce Feta Cheese

2 cups Fresh Spinach

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

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PREPARATION

  • 1

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

  • 2

    Roast the tomatoes for 12 minutes until the skins begin to burst and the juices become slightly caramelized.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is fully wilted.

  • 4

    Whisk the egg whites briefly in a bowl then pour them into the skillet with the spinach, stirring gently for a soft scramble.

  • 5

    Fold in the crumbled feta cheese during the last 30 seconds of cooking so it stays warm and slightly softened without melting away.

  • 6

    Toast the sprouted grain bread until golden and top it with the sliced avocado and a pinch of black pepper.

  • 7

    Plate the egg white scramble immediately alongside the warm roasted tomatoes and the avocado toast for a balanced Mediterranean start to your day.

Egg White and Spinach Scramble with Feta and Roasted Cherry 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 Feta and Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Feta and Roasted Cherry Tomatoes

Fluffy egg whites scrambled with fresh spinach and tangy feta, served with burst-roasted cherry tomatoes and creamy avocado on toasted sprouted bread.

NUTRITION

490kcal
Protein
32g
Fat
28.2g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

1 ounce Feta Cheese

2 cups Fresh Spinach

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.25 medium Avocado

PREPARATION

  • 1

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

  • 2

    Roast the tomatoes for 12 minutes until the skins begin to burst and the juices become slightly caramelized.

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the fresh spinach until it is fully wilted.

  • 4

    Whisk the egg whites briefly in a bowl then pour them into the skillet with the spinach, stirring gently for a soft scramble.

  • 5

    Fold in the crumbled feta cheese during the last 30 seconds of cooking so it stays warm and slightly softened without melting away.

  • 6

    Toast the sprouted grain bread until golden and top it with the sliced avocado and a pinch of black pepper.

  • 7

    Plate the egg white scramble immediately alongside the warm roasted tomatoes and the avocado toast for a balanced Mediterranean start to your day.