Name: Garden Scrambled Eggs with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 0.25 cup plain non-fat Greek yogurt; 1 tsp extra virgin olive oil; 1 cup fresh baby spinach; 0.5 cup cherry tomatoes; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Garden Scrambled Eggs with Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Garden Scrambled Eggs with Spinach and Tomatoes

Fluffy eggs scrambled with vibrant spinach and blistered cherry tomatoes, finished with a sprinkle of tangy feta cheese for a savory morning start.

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NUTRITION

Protein

56.1g

Fat

35.1g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly aerated.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3
Add the cherry tomatoes to the skillet and sauté for 2-3 minutes until they begin to soften and slightly blister.
4
Toss in the fresh baby spinach and cook just until wilted, which should take about 1 minute.
5
Reduce the heat to medium-low and pour the egg mixture over the sautéed vegetables.
6
Gently fold the eggs with a silicone spatula, moving from the edges toward the center to create soft, creamy curds.
7
Once the eggs are nearly set but still look moist, fold in the crumbled feta cheese and remove the skillet from the heat.
8
Garnish the scramble with freshly chopped chives and serve immediately while warm.