Name: Egg White and Spinach Scramble with Quinoa and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Egg Whites; 0.67 cup Cooked Quinoa; 2 teaspoons Olive Oil; 0.5 cup Cherry Tomatoes; 1 cup Fresh Spinach; 0.5 cup Fresh Blueberries

Egg White and Spinach Scramble with Quinoa 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 Quinoa and Roasted Tomatoes

Fluffy egg whites scrambled with fresh spinach and served over nutty quinoa, topped with burst-roasted cherry tomatoes for a juicy, savory finish.

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NUTRITION

Protein

27.6g

Fat

12.2g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites

0.67 cup Cooked Quinoa

2 teaspoons Olive Oil

0.5 cup Cherry Tomatoes

1 cup Fresh Spinach

0.5 cup Fresh Blueberries

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PREPARATION

1
Preheat the oven to 400°F for roasting the tomatoes.
2
Toss the cherry tomatoes with one teaspoon of olive oil and a pinch of salt on a small baking sheet.
3
Roast the tomatoes in the oven until they are blistered and soft.
4
Warm the pre-cooked quinoa in a small saucepan over low heat or in the microwave until steaming.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.
6
Add the fresh spinach to the skillet and sauté until it is just wilted.
7
Pour the egg whites into the skillet and scramble gently with the spinach until fully cooked and fluffy.
8
Place the warm quinoa in a bowl and top it with the egg white and spinach scramble.
9
Finish the dish by adding the roasted tomatoes on top and serving the fresh blueberries on the side.