Egg and Potato Scramble with Sautéed Broccoli

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

Egg and Potato Scramble with Sautéed Broccoli

YOUR SOLIN GENERATED RECIPE

Egg and Potato Scramble with Sautéed Broccoli

Enjoy a savory breakfast scramble featuring fluffy eggs combined with tender potato cubes and complemented by succulent shrimp and lightly sautéed broccoli. This well-balanced dish delivers a satisfying mix of protein and vegetables, elevating your morning routine with a burst of flavor.

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NUTRITION

438kcal
Protein
35.4g
Fat
21.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces shrimp

1 small potato (approx. 100g)

1 cup chopped broccoli

1 teaspoon olive oil

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PREPARATION

  • 1

    Rinse and peel the potato, then dice it into small cubes. Rinse broccoli and chop into bite-sized florets. Peel and debeard the shrimp if needed.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced potato and sauté until tender and slightly golden, about 5-7 minutes.

  • 3

    Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until bright green and slightly tender.

  • 4

    Push the vegetables to the side of the skillet and add the shrimp. Cook the shrimp for about 2-3 minutes on each side until pink and opaque.

  • 5

    Crack the eggs into a bowl, whisk well, then pour them over the veggies and shrimp in the skillet. Allow the eggs to set slightly before gently stirring to form a scramble.

  • 6

    Cook until the eggs are fully set and slightly fluffy, about 2-3 minutes more. Serve hot and enjoy a nutritious, protein-packed breakfast.

Egg and Potato Scramble with Sautéed Broccoli

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

Egg and Potato Scramble with Sautéed Broccoli

YOUR SOLIN GENERATED RECIPE

Egg and Potato Scramble with Sautéed Broccoli

Enjoy a savory breakfast scramble featuring fluffy eggs combined with tender potato cubes and complemented by succulent shrimp and lightly sautéed broccoli. This well-balanced dish delivers a satisfying mix of protein and vegetables, elevating your morning routine with a burst of flavor.

NUTRITION

438kcal
Protein
35.4g
Fat
21.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces shrimp

1 small potato (approx. 100g)

1 cup chopped broccoli

1 teaspoon olive oil

PREPARATION

  • 1

    Rinse and peel the potato, then dice it into small cubes. Rinse broccoli and chop into bite-sized florets. Peel and debeard the shrimp if needed.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the diced potato and sauté until tender and slightly golden, about 5-7 minutes.

  • 3

    Add the broccoli florets to the skillet and cook for an additional 3-4 minutes until bright green and slightly tender.

  • 4

    Push the vegetables to the side of the skillet and add the shrimp. Cook the shrimp for about 2-3 minutes on each side until pink and opaque.

  • 5

    Crack the eggs into a bowl, whisk well, then pour them over the veggies and shrimp in the skillet. Allow the eggs to set slightly before gently stirring to form a scramble.

  • 6

    Cook until the eggs are fully set and slightly fluffy, about 2-3 minutes more. Serve hot and enjoy a nutritious, protein-packed breakfast.