Spinach Egg White Scramble with Sautéed Tomatoes

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

Spinach Egg White Scramble with Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Egg White Scramble with Sautéed Tomatoes

A light scramble of fluffy egg whites and wilted spinach, served with blistered cherry tomatoes and creamy avocado for a satisfying, buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

262kcal
Protein
11.9g
Fat
20.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1 cup fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

2 teaspoons Extra Virgin Olive Oil

1/8 teaspoon Sea Salt

1/8 teaspoon Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to burst and soften.

  • 3

    Toss in the fresh spinach and sauté briefly until just wilted, then remove the vegetables from the pan and set them aside on a plate.

  • 4

    Wipe the pan if needed and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites, seasoning with salt and pepper, and scramble gently with a spatula until fully set but still tender.

  • 6

    Plate the egg whites alongside the sautéed vegetables and top with the sliced avocado before serving.

Spinach Egg White Scramble with Sautéed Tomatoes

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

Spinach Egg White Scramble with Sautéed Tomatoes

YOUR SOLIN GENERATED RECIPE

Spinach Egg White Scramble with Sautéed Tomatoes

A light scramble of fluffy egg whites and wilted spinach, served with blistered cherry tomatoes and creamy avocado for a satisfying, buttery finish.

NUTRITION

262kcal
Protein
11.9g
Fat
20.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Egg Whites

1 cup fresh Spinach

1/2 cup Cherry Tomatoes

1/2 medium Avocado

2 teaspoons Extra Virgin Olive Oil

1/8 teaspoon Sea Salt

1/8 teaspoon Black Pepper

PREPARATION

  • 1

    Heat one teaspoon of olive oil in a non-stick skillet over medium heat.

  • 2

    Add the cherry tomatoes to the pan and cook for 3-4 minutes until the skins begin to burst and soften.

  • 3

    Toss in the fresh spinach and sauté briefly until just wilted, then remove the vegetables from the pan and set them aside on a plate.

  • 4

    Wipe the pan if needed and add the remaining teaspoon of olive oil.

  • 5

    Pour in the egg whites, seasoning with salt and pepper, and scramble gently with a spatula until fully set but still tender.

  • 6

    Plate the egg whites alongside the sautéed vegetables and top with the sliced avocado before serving.