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

Fluffy egg whites scrambled with sautéed spinach and bursting cherry tomatoes, finished with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.

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NUTRITION

135kcal
Protein
12.5g
Fat
7.2g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Red Onion, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and halved cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften.

  • 3

    Stir in the fresh spinach and cook until the leaves are just wilted and vibrant green.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a silicone spatula, until the whites are fully set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper before serving hot.

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

Fluffy egg whites scrambled with sautéed spinach and bursting cherry tomatoes, finished with a drizzle of extra virgin olive oil and a pinch of flaky sea salt.

NUTRITION

135kcal
Protein
12.5g
Fat
7.2g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and halved cherry tomatoes to the pan, sautéing for 2-3 minutes until the tomatoes begin to soften.

  • 3

    Stir in the fresh spinach and cook until the leaves are just wilted and vibrant green.

  • 4

    Pour the egg whites into the skillet and cook, stirring gently with a silicone spatula, until the whites are fully set and fluffy.

  • 5

    Season the scramble with a pinch of sea salt and freshly cracked black pepper before serving hot.