High-Protein Scrambled Eggs with Sautéed Greens

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

High-Protein Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs with Sautéed Greens

Enjoy a protein-packed scramble featuring fluffy eggs combined with vibrant, nutrient-dense greens. The rich flavors of spinach, kale, and a hint of onion sautéed in olive oil bring a delightful freshness to your morning or mid-day meal.

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NUTRITION

172kcal
Protein
11.9g
Fat
9.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx 150g)

3 large Egg Whites (approx 99g)

1 cup Spinach (30g)

0.5 cup Kale (17g)

1 small Onion (70g), diced

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the 3 whole eggs and separate the egg whites from an additional 3 eggs, or use pre-separated egg whites, placing them together in a bowl. Beat lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Add the diced onion to the skillet and sauté for about 2 minutes until softened.

  • 4

    Stir in the spinach and kale, cooking until just wilted, about 1-2 minutes.

  • 5

    Pour the beaten eggs and egg whites over the sautéed greens.

  • 6

    Allow the eggs to set for a moment, then gently stir with a spatula, cooking until soft curds form. Be careful not to overcook to maintain a creamy texture.

  • 7

    Remove from heat once the eggs are fully cooked but still moist, and season with additional pepper if desired before serving.

High-Protein Scrambled Eggs with Sautéed Greens

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

High-Protein Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs with Sautéed Greens

Enjoy a protein-packed scramble featuring fluffy eggs combined with vibrant, nutrient-dense greens. The rich flavors of spinach, kale, and a hint of onion sautéed in olive oil bring a delightful freshness to your morning or mid-day meal.

NUTRITION

172kcal
Protein
11.9g
Fat
9.9g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (approx 150g)

3 large Egg Whites (approx 99g)

1 cup Spinach (30g)

0.5 cup Kale (17g)

1 small Onion (70g), diced

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the 3 whole eggs and separate the egg whites from an additional 3 eggs, or use pre-separated egg whites, placing them together in a bowl. Beat lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Add the diced onion to the skillet and sauté for about 2 minutes until softened.

  • 4

    Stir in the spinach and kale, cooking until just wilted, about 1-2 minutes.

  • 5

    Pour the beaten eggs and egg whites over the sautéed greens.

  • 6

    Allow the eggs to set for a moment, then gently stir with a spatula, cooking until soft curds form. Be careful not to overcook to maintain a creamy texture.

  • 7

    Remove from heat once the eggs are fully cooked but still moist, and season with additional pepper if desired before serving.