Scrambled Eggs with Sautéed Tomatoes and Fresh Berries

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

Scrambled Eggs with Sautéed Tomatoes and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Tomatoes and Fresh Berries

Whisked eggs and whites scrambled with blistered cherry tomatoes, served alongside a bowl of chilled blueberries for a burst of sweetness.

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NUTRITION

344kcal
Protein
26.7g
Fat
19.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins blister.

  • 3

    In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 4

    Pour the egg mixture into the skillet over the tomatoes and season with a pinch of sea salt and black pepper.

  • 5

    Cook the eggs, stirring gently with a spatula, until they are just set and reach a fluffy consistency.

  • 6

    Transfer the scramble to a plate and serve immediately with a side of fresh, chilled blueberries.

Scrambled Eggs with Sautéed Tomatoes and Fresh Berries

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

Scrambled Eggs with Sautéed Tomatoes and Fresh Berries

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Tomatoes and Fresh Berries

Whisked eggs and whites scrambled with blistered cherry tomatoes, served alongside a bowl of chilled blueberries for a burst of sweetness.

NUTRITION

344kcal
Protein
26.7g
Fat
19.3g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and the skins blister.

  • 3

    In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 4

    Pour the egg mixture into the skillet over the tomatoes and season with a pinch of sea salt and black pepper.

  • 5

    Cook the eggs, stirring gently with a spatula, until they are just set and reach a fluffy consistency.

  • 6

    Transfer the scramble to a plate and serve immediately with a side of fresh, chilled blueberries.