Fluffy Tomato Egg Scramble with Sautéed Spinach

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

Fluffy Tomato Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Tomato Egg Scramble with Sautéed Spinach

Whisked eggs and whites scrambled with juicy burst tomatoes and wilted spinach, served with a slice of sprouted grain toast for a satisfying crunch.

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NUTRITION

452kcal
Protein
32.8g
Fat
24.7g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

1 cup Cherry Tomatoes

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and burst.

  • 4

    Toss in the fresh spinach and cook for about 1 minute until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg mixture over the vegetables.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the toast and season with a pinch of sea salt and black pepper if desired.

Fluffy Tomato Egg Scramble with Sautéed Spinach

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

Fluffy Tomato Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Tomato Egg Scramble with Sautéed Spinach

Whisked eggs and whites scrambled with juicy burst tomatoes and wilted spinach, served with a slice of sprouted grain toast for a satisfying crunch.

NUTRITION

452kcal
Protein
32.8g
Fat
24.7g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

1 cup Cherry Tomatoes

2 cups Fresh Spinach

1 tablespoon Avocado Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until the skins begin to blister and burst.

  • 4

    Toss in the fresh spinach and cook for about 1 minute until just wilted.

  • 5

    Reduce the heat to medium-low and pour the egg mixture over the vegetables.

  • 6

    Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.

  • 7

    While the eggs cook, toast the sprouted grain bread until golden brown.

  • 8

    Plate the scramble alongside the toast and season with a pinch of sea salt and black pepper if desired.