Egg White Veggie Scramble with Spinach and Tomatoes

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

Egg White Veggie Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Tomatoes

Egg whites softly scrambled with fresh spinach and juicy cherry tomatoes, finished with a sprinkle of nutritional yeast for a savory, toasted flavor.

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NUTRITION

148kcal
Protein
14.6g
Fat
7.5g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

110 grams Liquid Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Nutritional Yeast

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PREPARATION

  • 1

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

  • 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 spinach to the skillet and cook for 1 minute until just wilted.

  • 4

    Pour the liquid egg whites over the vegetables and season with a pinch of sea salt and black pepper.

  • 5

    Using a silicone spatula, gently fold the egg whites into the vegetables, stirring constantly until the whites are fully set and fluffy.

  • 6

    Remove from heat and sprinkle with nutritional yeast before serving immediately.

Egg White Veggie Scramble with Spinach and Tomatoes

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

Egg White Veggie Scramble with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Egg White Veggie Scramble with Spinach and Tomatoes

Egg whites softly scrambled with fresh spinach and juicy cherry tomatoes, finished with a sprinkle of nutritional yeast for a savory, toasted flavor.

NUTRITION

148kcal
Protein
14.6g
Fat
7.5g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

110 grams Liquid Egg Whites

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Nutritional Yeast

PREPARATION

  • 1

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

  • 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 spinach to the skillet and cook for 1 minute until just wilted.

  • 4

    Pour the liquid egg whites over the vegetables and season with a pinch of sea salt and black pepper.

  • 5

    Using a silicone spatula, gently fold the egg whites into the vegetables, stirring constantly until the whites are fully set and fluffy.

  • 6

    Remove from heat and sprinkle with nutritional yeast before serving immediately.