Name: Scrambled Eggs with Sautéed Tomatoes and Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup liquid egg whites; 1 cup fresh baby spinach; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tbsp fresh cilantro; 1 tsp hot sauce; 0.25 tsp sea salt; 0.25 tsp black pepper

Scrambled Eggs with Sautéed Tomatoes and Greens

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Tomatoes and Greens

Fluffy eggs scrambled with vibrant cherry tomatoes and wilted spinach, finished with a zesty kick of hot sauce and fresh cilantro for a bright, savory start to your day.

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NUTRITION

Protein

47.1g

Fat

37.1g

Carbs

8.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup liquid egg whites

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh cilantro

1 tsp hot sauce

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Halve the cherry tomatoes and roughly chop the fresh baby spinach.
2
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
3
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
4
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and blister.
5
Toss in the spinach and cook for 1 minute until just wilted.
6
Pour the egg mixture into the skillet, letting it sit for a few seconds before gently folding with a spatula to create soft, pillowy curds.
7
Once the eggs are just set but still moist, remove from heat.
8
Plate the scramble and garnish with fresh cilantro and a drizzle of hot sauce.