Egg White and Spinach Scramble with Low-Fat Feta

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

Egg White and Spinach Scramble with Low-Fat Feta

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Low-Fat Feta

Pan-scrambled egg whites and a whole egg tossed with fresh baby spinach and cherry tomatoes, finished with a sprinkle of tangy, melty feta.

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NUTRITION

275kcal
Protein
24.8g
Fat
17.4g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

0.45 cup Egg Whites

1 large Whole Egg

0.75 ounce Low-Fat Feta Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.25 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and release their juices.

  • 3

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

  • 4

    In a small bowl, whisk together the egg whites and the whole egg until the mixture is uniform.

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a heat-resistant spatula, until the eggs are softly set and no longer liquid.

  • 6

    Sprinkle the crumbled low-fat feta over the scramble and remove the pan from the heat, allowing the cheese to warm through for 30 seconds before serving.

Egg White and Spinach Scramble with Low-Fat Feta

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

Egg White and Spinach Scramble with Low-Fat Feta

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Low-Fat Feta

Pan-scrambled egg whites and a whole egg tossed with fresh baby spinach and cherry tomatoes, finished with a sprinkle of tangy, melty feta.

NUTRITION

275kcal
Protein
24.8g
Fat
17.4g
Carbs
5.9g

SERVINGS

1 serving

INGREDIENTS

0.45 cup Egg Whites

1 large Whole Egg

0.75 ounce Low-Fat Feta Cheese

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.25 cup Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the skillet and sauté for about 2 minutes until they begin to soften and release their juices.

  • 3

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

  • 4

    In a small bowl, whisk together the egg whites and the whole egg until the mixture is uniform.

  • 5

    Pour the egg mixture into the skillet with the vegetables and cook, stirring gently with a heat-resistant spatula, until the eggs are softly set and no longer liquid.

  • 6

    Sprinkle the crumbled low-fat feta over the scramble and remove the pan from the heat, allowing the cheese to warm through for 30 seconds before serving.