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

Sautéed spinach and egg whites scrambled with bursting cherry tomatoes, served alongside a slice of toasted whole-grain bread.

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NUTRITION

203kcal
Protein
11.6g
Fat
10.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

65g Liquid Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Thin-sliced Whole Wheat Bread

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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 pan and sauté for two minutes until they begin to soften.

  • 3

    Add the fresh spinach to the skillet and toss until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately with a slice of toasted whole wheat bread.

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

Sautéed spinach and egg whites scrambled with bursting cherry tomatoes, served alongside a slice of toasted whole-grain bread.

NUTRITION

203kcal
Protein
11.6g
Fat
10.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

65g Liquid Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 slice Thin-sliced Whole Wheat Bread

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 pan and sauté for two minutes until they begin to soften.

  • 3

    Add the fresh spinach to the skillet and toss until the leaves are just wilted.

  • 4

    Pour the liquid egg whites into the pan and season with a pinch of sea salt and black pepper.

  • 5

    Gently stir the mixture with a spatula until the egg whites are fully set and fluffy.

  • 6

    Transfer the scramble to a plate and serve immediately with a slice of toasted whole wheat bread.