Name: Spinach and Egg White Scramble with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 large Egg Whites; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 2 tsp Extra Virgin Olive Oil; 40g Avocado

Nutrition

Per serving

214 calories

Protein: 12g; 22% of calories
Carbs: 9g; 16% of calories
Fat: 15g; 62% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and toss cherry tomatoes with half the olive oil and a pinch of sea salt.
Roast the tomatoes on a parchment-lined tray for 10 minutes until they are blistered and juicy.
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the spinach until wilted.
Whisk the egg whites briefly then pour them into the skillet, stirring gently until they are just set and fluffy.
Transfer the scramble to a plate and serve immediately with the roasted tomatoes and sliced avocado.

Nutrition

Ingredients

Instructions

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