Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

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

Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs scrambled with fresh baby spinach and burst cherry tomatoes, served with creamy avocado for a satisfying finish.

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NUTRITION

298kcal
Protein
14.9g
Fat
24g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of 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 blister.

  • 4

    Toss in the baby spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 5

    Wipe the skillet clean if needed and add the remaining teaspoon of olive oil.

  • 6

    Pour in the whisked eggs and cook, stirring gently with a spatula, until they are soft and creamy.

  • 7

    Fold the sautéed spinach and tomatoes back into the eggs to warm through.

  • 8

    Plate the scramble immediately and top with fresh slices of creamy avocado.

Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

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

Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Cherry Tomatoes

Fluffy eggs scrambled with fresh baby spinach and burst cherry tomatoes, served with creamy avocado for a satisfying finish.

NUTRITION

298kcal
Protein
14.9g
Fat
24g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Whisk the eggs in a small bowl with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of 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 blister.

  • 4

    Toss in the baby spinach and cook for 1 minute until just wilted, then remove the vegetables from the pan and set aside.

  • 5

    Wipe the skillet clean if needed and add the remaining teaspoon of olive oil.

  • 6

    Pour in the whisked eggs and cook, stirring gently with a spatula, until they are soft and creamy.

  • 7

    Fold the sautéed spinach and tomatoes back into the eggs to warm through.

  • 8

    Plate the scramble immediately and top with fresh slices of creamy avocado.