Scrambled Eggs with Spinach and Brown Rice

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

Scrambled Eggs with Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Brown Rice

Enjoy a satisfying and nutrient-packed breakfast featuring creamy scrambled eggs mixed with lightly sautéed spinach and a side of nutty brown rice. This dish provides a balanced blend of protein, whole grains, and greens to kickstart your day with energy and flavor.

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NUTRITION

225kcal
Protein
9.4g
Fat
10.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup raw Spinach

1/2 cup cooked Brown Rice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse the spinach thoroughly and pat dry.

  • 2

    In a small bowl, crack the eggs and whisk them until well combined. Season lightly with salt and pepper.

  • 3

    Heat the olive oil in a non-stick pan over medium heat. Add the spinach and sauté for about 1-2 minutes until wilted.

  • 4

    Pour the eggs into the pan with the spinach. Allow them to set briefly before gently stirring to form soft curds. Continue cooking until the eggs are just set, about 2-3 minutes.

  • 5

    While the eggs are cooking, warm the pre-cooked brown rice in a small pot or microwave.

  • 6

    Plate the scrambled eggs over a bed of brown rice, and add extra seasoning if desired. Serve immediately.

Scrambled Eggs with Spinach and Brown Rice

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

Scrambled Eggs with Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Brown Rice

Enjoy a satisfying and nutrient-packed breakfast featuring creamy scrambled eggs mixed with lightly sautéed spinach and a side of nutty brown rice. This dish provides a balanced blend of protein, whole grains, and greens to kickstart your day with energy and flavor.

NUTRITION

225kcal
Protein
9.4g
Fat
10.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup raw Spinach

1/2 cup cooked Brown Rice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse the spinach thoroughly and pat dry.

  • 2

    In a small bowl, crack the eggs and whisk them until well combined. Season lightly with salt and pepper.

  • 3

    Heat the olive oil in a non-stick pan over medium heat. Add the spinach and sauté for about 1-2 minutes until wilted.

  • 4

    Pour the eggs into the pan with the spinach. Allow them to set briefly before gently stirring to form soft curds. Continue cooking until the eggs are just set, about 2-3 minutes.

  • 5

    While the eggs are cooking, warm the pre-cooked brown rice in a small pot or microwave.

  • 6

    Plate the scrambled eggs over a bed of brown rice, and add extra seasoning if desired. Serve immediately.