Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Soft-scrambled egg whites folded with fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of extra virgin olive oil for a rich, silky finish.

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NUTRITION

160kcal
Protein
14.9g
Fat
9.5g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup liquid Egg Whites

1 cup fresh Baby Spinach

0.5 cup halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Heat one teaspoon of extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the halved cherry tomatoes to the pan and sauté for 2 minutes until they start to soften and blister slightly.

  • 3

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently move the eggs with a silicone spatula, folding the spinach and tomatoes into the whites until they are just set.

  • 6

    Remove from heat immediately to prevent overcooking and transfer to a warm plate.

  • 7

    Drizzle the remaining teaspoon of olive oil over the top before serving.

Egg White Spinach Scramble with Cherry Tomatoes

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

Egg White Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Cherry Tomatoes

Soft-scrambled egg whites folded with fresh baby spinach and juicy cherry tomatoes, finished with a drizzle of extra virgin olive oil for a rich, silky finish.

NUTRITION

160kcal
Protein
14.9g
Fat
9.5g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup liquid Egg Whites

1 cup fresh Baby Spinach

0.5 cup halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Heat one teaspoon of extra virgin olive oil in a medium non-stick skillet over medium-high heat.

  • 2

    Add the halved cherry tomatoes to the pan and sauté for 2 minutes until they start to soften and blister slightly.

  • 3

    Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.

  • 4

    Lower the heat to medium and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently move the eggs with a silicone spatula, folding the spinach and tomatoes into the whites until they are just set.

  • 6

    Remove from heat immediately to prevent overcooking and transfer to a warm plate.

  • 7

    Drizzle the remaining teaspoon of olive oil over the top before serving.