Egg White and Veggie Scramble with Spinach and Cherry Tomatoes

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

Egg White and Veggie Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Spinach and Cherry Tomatoes

Egg whites scrambled with colorful bell peppers and cherry tomatoes, served over a bed of tender wilted spinach for a light and nourishing lunch.

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NUTRITION

133kcal
Protein
11.7g
Fat
7g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3/8 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Red Bell Pepper, diced

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PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Add the diced red bell pepper and halved cherry tomatoes to the pan, sautéing for 2 to 3 minutes until the tomatoes begin to soften and release their juices.

  • 3

    Toss in the baby spinach and cook for about 1 minute, just until it begins to wilt.

  • 4

    Pour the liquid egg whites into the skillet, stirring gently with a heat-resistant spatula.

  • 5

    Continue to cook and fold the mixture until the egg whites are fully set and opaque.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired before serving.

Egg White and Veggie Scramble with Spinach and Cherry Tomatoes

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

Egg White and Veggie Scramble with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Veggie Scramble with Spinach and Cherry Tomatoes

Egg whites scrambled with colorful bell peppers and cherry tomatoes, served over a bed of tender wilted spinach for a light and nourishing lunch.

NUTRITION

133kcal
Protein
11.7g
Fat
7g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3/8 cup Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Red Bell Pepper, diced

PREPARATION

  • 1

    Place a non-stick skillet over medium heat and add the extra virgin olive oil.

  • 2

    Add the diced red bell pepper and halved cherry tomatoes to the pan, sautéing for 2 to 3 minutes until the tomatoes begin to soften and release their juices.

  • 3

    Toss in the baby spinach and cook for about 1 minute, just until it begins to wilt.

  • 4

    Pour the liquid egg whites into the skillet, stirring gently with a heat-resistant spatula.

  • 5

    Continue to cook and fold the mixture until the egg whites are fully set and opaque.

  • 6

    Remove from heat and season with a pinch of sea salt and black pepper if desired before serving.