Name: Egg White and Spinach Scramble with Feta and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Egg Whites; 2 cups Baby Spinach; 0.5 ounce Feta Cheese; 0.5 cup Cherry Tomatoes; 1 tablespoon Extra Virgin Olive Oil; 1 slice Whole Wheat Bread

Egg White and Spinach Scramble with Feta and Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Feta and Roasted Tomatoes

Egg whites scrambled with fresh spinach and slow-roasted cherry tomatoes, served with whole grain toast and a sprinkle of tangy feta.

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NUTRITION

Protein

34.5g

Fat

18.4g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

2 cups Baby Spinach

0.5 ounce Feta Cheese

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cherry tomatoes with half of the olive oil and roast for 10-12 minutes until the skins begin to burst.
3
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
4
Pour the egg whites into the skillet and cook, stirring gently with a spatula until the whites are fully set and fluffy.
5
Gently fold the roasted tomatoes and crumbled feta into the egg whites.
6
Toast the whole wheat bread until golden brown and serve immediately with the warm scramble.