Creamy Scrambled Eggs with Spinach and Tomatoes

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

Creamy Scrambled Eggs with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Tomatoes

Start your day with this delightfully creamy and light scramble featuring a single whole egg combined with fresh spinach and vine-ripe tomatoes, enriched with a splash of heavy cream and a hint of butter. Topped with creamy avocado, this dish offers a harmonious blend of textures and flavors, perfect for a satisfying yet light breakfast.

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NUTRITION

258kcal
Protein
8.3g
Fat
22.8g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1/2 cup Fresh Spinach (15g)

1/2 cup Diced Tomatoes (75g)

1.5 tbsp Heavy Cream (22.5g)

1 tsp Butter (5g)

1/4 medium Avocado (50g)

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PREPARATION

  • 1

    Crack the whole egg into a bowl, and whisk lightly with the heavy cream until well combined.

  • 2

    Gently fold in the fresh spinach and diced tomatoes into the egg mixture.

  • 3

    Heat the butter in a non-stick skillet over medium-low heat until melted and slightly bubbly.

  • 4

    Pour the egg mixture into the skillet and let it sit for a moment before stirring slowly with a spatula.

  • 5

    Continue to stir gently until the eggs begin to set but remain soft and creamy.

  • 6

    Remove from heat just before the eggs are fully set, as they will continue to cook with residual heat.

  • 7

    Plate the scrambled eggs and top with quartered avocado for a creamy, finishing touch.

Creamy Scrambled Eggs with Spinach and Tomatoes

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

Creamy Scrambled Eggs with Spinach and Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Spinach and Tomatoes

Start your day with this delightfully creamy and light scramble featuring a single whole egg combined with fresh spinach and vine-ripe tomatoes, enriched with a splash of heavy cream and a hint of butter. Topped with creamy avocado, this dish offers a harmonious blend of textures and flavors, perfect for a satisfying yet light breakfast.

NUTRITION

258kcal
Protein
8.3g
Fat
22.8g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1/2 cup Fresh Spinach (15g)

1/2 cup Diced Tomatoes (75g)

1.5 tbsp Heavy Cream (22.5g)

1 tsp Butter (5g)

1/4 medium Avocado (50g)

PREPARATION

  • 1

    Crack the whole egg into a bowl, and whisk lightly with the heavy cream until well combined.

  • 2

    Gently fold in the fresh spinach and diced tomatoes into the egg mixture.

  • 3

    Heat the butter in a non-stick skillet over medium-low heat until melted and slightly bubbly.

  • 4

    Pour the egg mixture into the skillet and let it sit for a moment before stirring slowly with a spatula.

  • 5

    Continue to stir gently until the eggs begin to set but remain soft and creamy.

  • 6

    Remove from heat just before the eggs are fully set, as they will continue to cook with residual heat.

  • 7

    Plate the scrambled eggs and top with quartered avocado for a creamy, finishing touch.