Spinach and Feta Scramble with Sautéed Tomatoes

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

Spinach and Feta Scramble with Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Scramble with Sautéed Tomatoes

Fluffy scrambled eggs folded with fresh baby spinach and tangy feta, served with cherry tomatoes sautéed until they are juicy and blistered.

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NUTRITION

275kcal
Protein
11.8g
Fat
23g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1.5 tablespoons Feta Cheese

2 cups Baby Spinach

0.7 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and cook until the skins begin to burst and soften.

  • 3

    Remove the tomatoes from the pan and set them aside on a plate.

  • 4

    Add the remaining olive oil and the baby spinach to the skillet, sautéing until the leaves are wilted.

  • 5

    Whisk the egg in a small bowl and pour it into the pan over the spinach.

  • 6

    Gently scramble the egg with a spatula until just set, then fold in the crumbled feta cheese.

  • 7

    Transfer the scramble to the plate and serve alongside the warm blistered tomatoes.

Spinach and Feta Scramble with Sautéed Tomatoes

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

Spinach and Feta Scramble with Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach and Feta Scramble with Sautéed Tomatoes

Fluffy scrambled eggs folded with fresh baby spinach and tangy feta, served with cherry tomatoes sautéed until they are juicy and blistered.

NUTRITION

275kcal
Protein
11.8g
Fat
23g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1.5 tablespoons Feta Cheese

2 cups Baby Spinach

0.7 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat half of the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the skillet and cook until the skins begin to burst and soften.

  • 3

    Remove the tomatoes from the pan and set them aside on a plate.

  • 4

    Add the remaining olive oil and the baby spinach to the skillet, sautéing until the leaves are wilted.

  • 5

    Whisk the egg in a small bowl and pour it into the pan over the spinach.

  • 6

    Gently scramble the egg with a spatula until just set, then fold in the crumbled feta cheese.

  • 7

    Transfer the scramble to the plate and serve alongside the warm blistered tomatoes.