Egg White Spinach Scramble

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

Egg White Spinach Scramble

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble

Whisked egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, finished with a pinch of sea salt and cracked black pepper for a tender, fluffy bite.

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NUTRITION

103kcal
Protein
11.1g
Fat
4.9g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the pan and sauté for about 2 minutes until they begin to soften.

  • 3

    Toss in the fresh baby spinach and stir until the leaves are just wilted.

  • 4

    Pour the liquid egg whites over the vegetables and let them sit for a few seconds to begin setting.

  • 5

    Use a silicone spatula to gently push the eggs toward the center, creating soft curds until they are fully cooked but still moist.

  • 6

    Season with a pinch of sea salt and black pepper before serving immediately.

Egg White Spinach Scramble

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

Egg White Spinach Scramble

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble

Whisked egg whites scrambled with fresh baby spinach and vine-ripened tomatoes, finished with a pinch of sea salt and cracked black pepper for a tender, fluffy bite.

NUTRITION

103kcal
Protein
11.1g
Fat
4.9g
Carbs
3.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the pan and sauté for about 2 minutes until they begin to soften.

  • 3

    Toss in the fresh baby spinach and stir until the leaves are just wilted.

  • 4

    Pour the liquid egg whites over the vegetables and let them sit for a few seconds to begin setting.

  • 5

    Use a silicone spatula to gently push the eggs toward the center, creating soft curds until they are fully cooked but still moist.

  • 6

    Season with a pinch of sea salt and black pepper before serving immediately.