Creamy 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.

Creamy Scrambled Eggs with Sautéed Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Brown Rice

Start your day with this velvety, creamy scramble featuring lightly whipped eggs enriched with a splash of heavy cream, perfectly paired with tender sautéed spinach and a side of nutty brown rice. This balanced breakfast offers a comforting blend of flavors and textures that is both satisfying and energizing to kick off your morning.

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NUTRITION

423kcal
Protein
12.3g
Fat
35.9g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1 egg white

1/4 cup cooked brown rice

1 cup fresh spinach

1 tbsp heavy cream

1 tbsp olive oil

1 tbsp butter

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PREPARATION

  • 1

    Begin by rinsing the spinach and setting it aside to drain.

  • 2

    In a small bowl, whisk together the large egg and egg white with the heavy cream until smooth and slightly frothy. Season lightly with salt and pepper if desired.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for about 1-2 minutes until just wilted. Remove the spinach from the skillet and keep warm.

  • 4

    In the same skillet, add the butter and let it melt. Pour in the egg mixture, allowing it to slowly set. Gently stir with a spatula to create soft, creamy curds, cooking until just set but still moist.

  • 5

    Warm the pre-cooked brown rice if needed, ensuring it is heated through.

  • 6

    To serve, arrange a bed of sautéed spinach and a side of warm brown rice on the plate, and spoon the creamy scrambled eggs over or alongside them. Enjoy your balanced and satisfying breakfast!

Creamy 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.

Creamy Scrambled Eggs with Sautéed Spinach and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Brown Rice

Start your day with this velvety, creamy scramble featuring lightly whipped eggs enriched with a splash of heavy cream, perfectly paired with tender sautéed spinach and a side of nutty brown rice. This balanced breakfast offers a comforting blend of flavors and textures that is both satisfying and energizing to kick off your morning.

NUTRITION

423kcal
Protein
12.3g
Fat
35.9g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 large egg

1 egg white

1/4 cup cooked brown rice

1 cup fresh spinach

1 tbsp heavy cream

1 tbsp olive oil

1 tbsp butter

PREPARATION

  • 1

    Begin by rinsing the spinach and setting it aside to drain.

  • 2

    In a small bowl, whisk together the large egg and egg white with the heavy cream until smooth and slightly frothy. Season lightly with salt and pepper if desired.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for about 1-2 minutes until just wilted. Remove the spinach from the skillet and keep warm.

  • 4

    In the same skillet, add the butter and let it melt. Pour in the egg mixture, allowing it to slowly set. Gently stir with a spatula to create soft, creamy curds, cooking until just set but still moist.

  • 5

    Warm the pre-cooked brown rice if needed, ensuring it is heated through.

  • 6

    To serve, arrange a bed of sautéed spinach and a side of warm brown rice on the plate, and spoon the creamy scrambled eggs over or alongside them. Enjoy your balanced and satisfying breakfast!