Fluffy Scrambled Eggs with Sautéed Spinach and Red Pepper Flakes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Red Pepper Flakes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Red Pepper Flakes

Start your day or enjoy a satisfying meal any time with these fluffy scrambled eggs, lightly folded with softly sautéed spinach and a hint of red pepper flakes. The eggs are cooked to a creamy perfection, delivering a delightful blend of textures and a touch of spice that elevates the classic breakfast staple into a wholesome and nutritious delight.

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NUTRITION

376kcal
Protein
34g
Fat
24.6g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 egg whites

50 grams baby spinach

1 teaspoon olive oil

1/8 teaspoon red pepper flakes

Salt and black pepper to taste

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PREPARATION

  • 1

    Crack the whole eggs and separate two egg whites into a bowl. Whisk together until well combined; add a dash of salt and black pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté for about 1-2 minutes until it just begins to wilt.

  • 4

    Reduce the heat to low and pour in the egg mixture. Allow the eggs to set slightly before gently stirring with a spatula to form soft curds.

  • 5

    Sprinkle red pepper flakes evenly over the eggs while they cook, stirring occasionally until the eggs are fully cooked but still moist and fluffy.

  • 6

    Remove from heat and serve immediately, enjoying the blend of creamy eggs with a kick of spice.

Fluffy Scrambled Eggs with Sautéed Spinach and Red Pepper Flakes

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

Fluffy Scrambled Eggs with Sautéed Spinach and Red Pepper Flakes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Red Pepper Flakes

Start your day or enjoy a satisfying meal any time with these fluffy scrambled eggs, lightly folded with softly sautéed spinach and a hint of red pepper flakes. The eggs are cooked to a creamy perfection, delivering a delightful blend of textures and a touch of spice that elevates the classic breakfast staple into a wholesome and nutritious delight.

NUTRITION

376kcal
Protein
34g
Fat
24.6g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

2 egg whites

50 grams baby spinach

1 teaspoon olive oil

1/8 teaspoon red pepper flakes

Salt and black pepper to taste

PREPARATION

  • 1

    Crack the whole eggs and separate two egg whites into a bowl. Whisk together until well combined; add a dash of salt and black pepper.

  • 2

    Heat olive oil in a non-stick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté for about 1-2 minutes until it just begins to wilt.

  • 4

    Reduce the heat to low and pour in the egg mixture. Allow the eggs to set slightly before gently stirring with a spatula to form soft curds.

  • 5

    Sprinkle red pepper flakes evenly over the eggs while they cook, stirring occasionally until the eggs are fully cooked but still moist and fluffy.

  • 6

    Remove from heat and serve immediately, enjoying the blend of creamy eggs with a kick of spice.