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

Gently scrambled egg whites tossed with fresh baby spinach and juicy halved cherry tomatoes, finished with a pinch of sea salt for a light, fluffy texture.

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NUTRITION

128kcal
Protein
10.8g
Fat
7.4g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

2.5 Large Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons 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-low heat.

  • 2

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

  • 3

    Stir in the fresh baby spinach and cook until just wilted, which should take about 1 minute.

  • 4

    Pour the egg whites into the skillet and season with garlic powder, sea salt, and black pepper.

  • 5

    Use a silicone spatula to gently fold the egg whites into the vegetables until they are fully set and reach a light, fluffy consistency.

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

Gently scrambled egg whites tossed with fresh baby spinach and juicy halved cherry tomatoes, finished with a pinch of sea salt for a light, fluffy texture.

NUTRITION

128kcal
Protein
10.8g
Fat
7.4g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

2.5 Large Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons 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-low heat.

  • 2

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

  • 3

    Stir in the fresh baby spinach and cook until just wilted, which should take about 1 minute.

  • 4

    Pour the egg whites into the skillet and season with garlic powder, sea salt, and black pepper.

  • 5

    Use a silicone spatula to gently fold the egg whites into the vegetables until they are fully set and reach a light, fluffy consistency.