Name: Egg White and Spinach Scramble with Feta and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Egg Whites; 1 ounce Feta Cheese; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1.5 teaspoons Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 1/4 Avocado

Egg White and Spinach Scramble with Feta and Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Feta and Roasted Tomatoes

Pan-scrambled egg whites with fresh spinach and oven-roasted tomatoes, topped with a sprinkle of tangy crumbled feta.

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NUTRITION

Protein

31.1g

Fat

18.9g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Egg Whites

1 ounce Feta Cheese

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

1/4 Avocado

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PREPARATION

1
Preheat your oven to 400°F and toss the cherry tomatoes with a small drizzle of olive oil on a baking sheet.
2
Roast the tomatoes for approximately 10 minutes until the skins begin to burst and they are slightly caramelized.
3
Heat the remaining olive oil in a non-stick skillet over medium heat.
4
Add the baby spinach to the skillet and sauté briefly until it is just wilted.
5
Pour the egg whites into the pan with the spinach and scramble gently until they are set and opaque.
6
Gently fold the roasted tomatoes into the scramble and sprinkle with the crumbled feta cheese.
7
Serve the scramble immediately alongside a slice of toasted sprouted grain bread topped with fresh avocado slices.