Egg White and Spinach Scramble with Feta and 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Feta and Cherry Tomatoes

A light scramble of egg whites, baby spinach, and cherry tomatoes served with toasted gluten-free bread and a sprinkle of tangy, creamy feta cheese.

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NUTRITION

381kcal
Protein
34.4g
Fat
14.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Baby Spinach

0.5 cup Cherry Tomatoes, halved

0.75 ounce Feta Cheese, crumbled

1.5 teaspoons Extra Virgin Olive Oil

1 slice Gluten-Free Bread, toasted

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PREPARATION

  • 1

    Whisk the egg whites in a small bowl until slightly frothy and set aside.

  • 2

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

  • 3

    Add the halved cherry tomatoes and baby spinach to the skillet, sautéing until the spinach is wilted and tomatoes are softened.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula, until they are set but still moist.

  • 5

    Fold in the crumbled feta cheese just before removing the skillet from the heat.

  • 6

    Serve the scramble immediately alongside a slice of toasted gluten-free bread.

Egg White and Spinach Scramble with Feta and 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 Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Feta and Cherry Tomatoes

A light scramble of egg whites, baby spinach, and cherry tomatoes served with toasted gluten-free bread and a sprinkle of tangy, creamy feta cheese.

NUTRITION

381kcal
Protein
34.4g
Fat
14.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Baby Spinach

0.5 cup Cherry Tomatoes, halved

0.75 ounce Feta Cheese, crumbled

1.5 teaspoons Extra Virgin Olive Oil

1 slice Gluten-Free Bread, toasted

PREPARATION

  • 1

    Whisk the egg whites in a small bowl until slightly frothy and set aside.

  • 2

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

  • 3

    Add the halved cherry tomatoes and baby spinach to the skillet, sautéing until the spinach is wilted and tomatoes are softened.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a spatula, until they are set but still moist.

  • 5

    Fold in the crumbled feta cheese just before removing the skillet from the heat.

  • 6

    Serve the scramble immediately alongside a slice of toasted gluten-free bread.