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

Scrambled egg whites pan-seared with fresh baby spinach and juicy cherry tomatoes, finished with a pinch of sea salt for a clean and vibrant breakfast.

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NUTRITION

97kcal
Protein
16g
Fat
1.7g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

135g Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 tsp Olive Oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly coat with the olive oil.

  • 2

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

  • 3

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

  • 4

    Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently fold the egg whites with a spatula until they are fully set and fluffy, being careful not to overcook.

  • 6

    Transfer to a plate and enjoy immediately while the tomatoes are warm and juicy.

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

Scrambled egg whites pan-seared with fresh baby spinach and juicy cherry tomatoes, finished with a pinch of sea salt for a clean and vibrant breakfast.

NUTRITION

97kcal
Protein
16g
Fat
1.7g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

135g Liquid Egg Whites

1 cup Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 tsp Olive Oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly coat with the olive oil.

  • 2

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

  • 3

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

  • 4

    Lower the heat slightly and pour in the liquid egg whites, seasoning with a pinch of sea salt and black pepper.

  • 5

    Gently fold the egg whites with a spatula until they are fully set and fluffy, being careful not to overcook.

  • 6

    Transfer to a plate and enjoy immediately while the tomatoes are warm and juicy.