Soft Scrambled Eggs with Sautéed Spinach and Brown Rice

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

Soft Scrambled Eggs with Sautéed Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Soft Scrambled Eggs with Sautéed Spinach and Brown Rice

Enjoy a light yet satisfying breakfast featuring soft scrambled eggs paired with tender sautéed spinach and a modest serving of nutty brown rice. This dish brings together delicate flavors and a subtle creaminess from the eggs, perfectly accented by the freshness of spinach and the wholesome touch of rice.

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NUTRITION

233kcal
Protein
12.1g
Fat
14.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

1 egg white

1/3 cup cooked brown rice

1/2 cup sautéed spinach

2 teaspoons extra virgin olive oil

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg white until fully combined.

  • 2

    Heat 1 teaspoon of the olive oil in a non-stick skillet over medium-low heat. Add the spinach and sauté until just wilted, about 1-2 minutes. Remove spinach from the pan and set aside.

  • 3

    Wipe the skillet clean and add the remaining olive oil. Pour the egg mixture into the skillet over low heat, stirring continuously to form soft curds. Remove from heat when the eggs are softly scrambled and slightly runny, as they will continue to set.

  • 4

    Gently fold the sautéed spinach into the scrambled eggs.

  • 5

    Plate the eggs and serve alongside the cooked brown rice. Season with salt and pepper to taste.

Soft Scrambled Eggs with Sautéed Spinach and Brown Rice

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

Soft Scrambled Eggs with Sautéed Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Soft Scrambled Eggs with Sautéed Spinach and Brown Rice

Enjoy a light yet satisfying breakfast featuring soft scrambled eggs paired with tender sautéed spinach and a modest serving of nutty brown rice. This dish brings together delicate flavors and a subtle creaminess from the eggs, perfectly accented by the freshness of spinach and the wholesome touch of rice.

NUTRITION

233kcal
Protein
12.1g
Fat
14.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

1 egg white

1/3 cup cooked brown rice

1/2 cup sautéed spinach

2 teaspoons extra virgin olive oil

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg white until fully combined.

  • 2

    Heat 1 teaspoon of the olive oil in a non-stick skillet over medium-low heat. Add the spinach and sauté until just wilted, about 1-2 minutes. Remove spinach from the pan and set aside.

  • 3

    Wipe the skillet clean and add the remaining olive oil. Pour the egg mixture into the skillet over low heat, stirring continuously to form soft curds. Remove from heat when the eggs are softly scrambled and slightly runny, as they will continue to set.

  • 4

    Gently fold the sautéed spinach into the scrambled eggs.

  • 5

    Plate the eggs and serve alongside the cooked brown rice. Season with salt and pepper to taste.