Egg White and Spinach Scramble with Roasted 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 Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Fluffy egg whites scrambled with fresh spinach and served with slow-roasted cherry tomatoes, finished with a sprinkle of salty feta cheese.

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NUTRITION

228kcal
Protein
15.9g
Fat
16.1g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

120g Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

10g Feta Cheese

1/4 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat oven to 400°F and toss cherry tomatoes with half the olive oil and dried oregano.

  • 2

    Roast tomatoes on a parchment-lined baking sheet for 10-12 minutes until they are soft and bursting.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté until just wilted.

  • 5

    Pour the liquid egg whites into the pan and cook, stirring gently with a spatula until set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the roasted tomatoes and crumbled feta cheese.

Egg White and Spinach Scramble with Roasted 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 Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Roasted Tomatoes

Fluffy egg whites scrambled with fresh spinach and served with slow-roasted cherry tomatoes, finished with a sprinkle of salty feta cheese.

NUTRITION

228kcal
Protein
15.9g
Fat
16.1g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

120g Liquid Egg Whites

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

10g Feta Cheese

1/4 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat oven to 400°F and toss cherry tomatoes with half the olive oil and dried oregano.

  • 2

    Roast tomatoes on a parchment-lined baking sheet for 10-12 minutes until they are soft and bursting.

  • 3

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

  • 4

    Add the baby spinach to the skillet and sauté until just wilted.

  • 5

    Pour the liquid egg whites into the pan and cook, stirring gently with a spatula until set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the roasted tomatoes and crumbled feta cheese.