Egg and Spinach Scramble with Cherry Tomatoes

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

Egg and Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Cherry Tomatoes

Lightly sautéed baby spinach and halved cherry tomatoes folded into fluffy whisked eggs for a vibrant burst of warm cherry tomatoes.

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NUTRITION

180kcal
Protein
13.2g
Fat
11.8g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1.5 Large Egg Whites

1.5 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

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PREPARATION

  • 1

    Whisk the whole egg and egg whites together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and sauté for about 1 minute just until wilted.

  • 5

    Reduce the heat to low and pour in the egg mixture, stirring gently with a spatula to create soft curds.

  • 6

    Cook until the eggs are just set and fluffy, then remove from heat and season with a pinch of sea salt and black pepper.

Egg and Spinach Scramble with Cherry Tomatoes

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

Egg and Spinach Scramble with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Cherry Tomatoes

Lightly sautéed baby spinach and halved cherry tomatoes folded into fluffy whisked eggs for a vibrant burst of warm cherry tomatoes.

NUTRITION

180kcal
Protein
13.2g
Fat
11.8g
Carbs
5.1g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1.5 Large Egg Whites

1.5 teaspoons Extra Virgin Olive Oil

1 cup Baby Spinach

0.5 cup Cherry Tomatoes

PREPARATION

  • 1

    Whisk the whole egg and egg whites together in a small bowl until well combined and slightly frothy.

  • 2

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

  • 3

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

  • 4

    Toss in the baby spinach and sauté for about 1 minute just until wilted.

  • 5

    Reduce the heat to low and pour in the egg mixture, stirring gently with a spatula to create soft curds.

  • 6

    Cook until the eggs are just set and fluffy, then remove from heat and season with a pinch of sea salt and black pepper.