Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Fluffy egg whites scrambled with fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of extra virgin olive oil for a silky texture.

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NUTRITION

193kcal
Protein
12.5g
Fat
13.9g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and release their juices.

  • 3

    Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

  • 4

    Whisk the egg whites in a small bowl for a few seconds until slightly frothy, then pour them into the skillet over the vegetables.

  • 5

    Season the mixture with garlic powder, sea salt, and black pepper to taste.

  • 6

    Using a silicone spatula, gently fold and scramble the egg whites until they are fully set and fluffy, then serve immediately.

Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Fluffy egg whites scrambled with fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of extra virgin olive oil for a silky texture.

NUTRITION

193kcal
Protein
12.5g
Fat
13.9g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and release their juices.

  • 3

    Add the baby spinach to the pan and stir constantly until the leaves are just wilted.

  • 4

    Whisk the egg whites in a small bowl for a few seconds until slightly frothy, then pour them into the skillet over the vegetables.

  • 5

    Season the mixture with garlic powder, sea salt, and black pepper to taste.

  • 6

    Using a silicone spatula, gently fold and scramble the egg whites until they are fully set and fluffy, then serve immediately.