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

Fluffy egg whites scrambled with fresh baby spinach and juicy cherry tomatoes, served with a side of buttery avocado.

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NUTRITION

185kcal
Protein
12.7g
Fat
12.4g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/2 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the pan and sauté for about 2 minutes until they begin to soften and the skins slightly blister.

  • 3

    Toss in the baby spinach and stir for 30 seconds until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a silicone spatula until they are fully opaque and set.

  • 5

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 6

    Transfer the scramble to a plate and garnish with the fresh avocado slices before serving.

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

Fluffy egg whites scrambled with fresh baby spinach and juicy cherry tomatoes, served with a side of buttery avocado.

NUTRITION

185kcal
Protein
12.7g
Fat
12.4g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1/2 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/4 Avocado, sliced

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the halved cherry tomatoes to the pan and sauté for about 2 minutes until they begin to soften and the skins slightly blister.

  • 3

    Toss in the baby spinach and stir for 30 seconds until the leaves are just wilted.

  • 4

    Pour the egg whites into the skillet and scramble gently with a silicone spatula until they are fully opaque and set.

  • 5

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 6

    Transfer the scramble to a plate and garnish with the fresh avocado slices before serving.