InternationalSaladsVegetarianGluten FreeLow CarbUnder 300 CaloriesQuick Meals30 Minute Meals

Spinach, Egg and Tomato Salad

Spinach, Egg and Tomato Salad is a Salads international recipe with 266 calories per serving, nutrition details, and step-by-step preparation guidance.

Calories

266 kcal

Total Time

15 min

Servings

1

Protein

15 g

Ingredients

  • Egg2 medium (100 g)
  • Spinach1.5 cup (45 g)
  • Tomato1 count (130 g)
  • Olive Oil2 teaspoon (10 ml)
  • Vinegar1/2 tablespoon (5 g)

Instructions

  1. 1

    Step 1

    Boil the eggs in a small pot for 8-10 minutes. Remove, let cool for some minutes, peel and cut.

  2. 2

    Step 2

    Cut the tomato and spinach leaves.

  3. 3

    Step 3

    Mix the spinach with the egg and tomato in a bowl.

  4. 4

    Step 4

    Season with olive oil, vinegar and salt and pepper to taste. Serve.

Nutrition Snapshot

Macros and micros at a glance

Calories

266

Protein

15g

Carbs

7.4g

Fat

19.1g

Fiber

2.6g

Micronutrients

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Diet and Allergen Guide

Vegetarian

Yes

Vegan

No

Gluten Free

Yes

Dairy Free

No

Allergens

EggTree NutGluten

Meal Prep and Storage

Make it easier to prep ahead

Spinach, Egg and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

Frequently Asked Questions

Common questions about Spinach, Egg and Tomato Salad

How many calories are in Spinach, Egg and Tomato Salad?

Spinach, Egg and Tomato Salad has about 266 calories per serving based on the current ingredient list and serving size on this page.

Is Spinach, Egg and Tomato Salad suitable for vegetarians?

Yes. Spinach, Egg and Tomato Salad is suitable for vegetarians as written.

Is Spinach, Egg and Tomato Salad gluten-free?

Yes. Spinach, Egg and Tomato Salad is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.

Are there any allergen ingredients in Spinach, Egg and Tomato Salad?

Yes. This recipe includes Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.

Can I make Spinach, Egg and Tomato Salad ahead of time?

Spinach, Egg and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

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