Cheesy Scrambled Eggs with Wilted Spinach

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

Cheesy Scrambled Eggs with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Wilted Spinach

Enjoy a comforting plate of creamy, cheesy scrambled eggs paired with tender wilted spinach. The richness of the eggs and cheese combines with the fresh, vibrant spinach, making every bite a delightful balance of flavor and nutrition – perfect for a quick, satisfying meal any time of day.

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NUTRITION

232kcal
Protein
14.2g
Fat
18.7g
Carbs
1.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

30 grams shredded cheddar cheese

1 cup baby spinach

1 tsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined. Season lightly with a pinch of salt and pepper.

  • 2

    Heat a nonstick skillet over medium heat and add the teaspoon of olive oil.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the whisked eggs into the skillet and allow them to set slightly before gently stirring with a spatula.

  • 5

    Once the eggs are about halfway cooked, sprinkle the shredded cheddar cheese evenly over the eggs.

  • 6

    Continually stir the eggs until they reach a soft, creamy consistency and the cheese has melted.

  • 7

    Remove from heat immediately to prevent overcooking. Serve warm.

Cheesy Scrambled Eggs with Wilted Spinach

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

Cheesy Scrambled Eggs with Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Wilted Spinach

Enjoy a comforting plate of creamy, cheesy scrambled eggs paired with tender wilted spinach. The richness of the eggs and cheese combines with the fresh, vibrant spinach, making every bite a delightful balance of flavor and nutrition – perfect for a quick, satisfying meal any time of day.

NUTRITION

232kcal
Protein
14.2g
Fat
18.7g
Carbs
1.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

30 grams shredded cheddar cheese

1 cup baby spinach

1 tsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until well combined. Season lightly with a pinch of salt and pepper.

  • 2

    Heat a nonstick skillet over medium heat and add the teaspoon of olive oil.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the whisked eggs into the skillet and allow them to set slightly before gently stirring with a spatula.

  • 5

    Once the eggs are about halfway cooked, sprinkle the shredded cheddar cheese evenly over the eggs.

  • 6

    Continually stir the eggs until they reach a soft, creamy consistency and the cheese has melted.

  • 7

    Remove from heat immediately to prevent overcooking. Serve warm.