Creamy Scrambled Eggs with Sautéed Greens

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

Creamy Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Greens

Enjoy a velvety scramble of eggs enriched with a splash of milk and finished off with a gentle butter touch, mixed with vibrant sautéed spinach and kale for a nutritious, creamy meal perfect any time of day.

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NUTRITION

423kcal
Protein
34g
Fat
29.1g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 cup fresh spinach

1/2 cup chopped kale

1 tsp olive oil

1 tbsp nonfat milk

1 tsp butter

Salt & pepper to taste

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PREPARATION

  • 1

    Crack the eggs and separate out the egg whites if preferred; beat together with nonfat milk, salt, and pepper in a bowl.

  • 2

    Heat olive oil in a non-stick skillet over medium-low heat. Add the spinach and kale and sauté until wilted, about 2-3 minutes.

  • 3

    Push the greens to one side of the skillet and pour in the egg mixture. Let sit for a few seconds before gently stirring.

  • 4

    Using a spatula, slowly scramble the eggs together with the greens, ensuring a creamy texture by stirring continuously.

  • 5

    Once the eggs are nearly cooked but still slightly soft, stir in the butter to finish, and remove from heat immediately to avoid overcooking.

  • 6

    Serve warm and enjoy this savory, protein-packed creamy scramble.

Creamy Scrambled Eggs with Sautéed Greens

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

Creamy Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Greens

Enjoy a velvety scramble of eggs enriched with a splash of milk and finished off with a gentle butter touch, mixed with vibrant sautéed spinach and kale for a nutritious, creamy meal perfect any time of day.

NUTRITION

423kcal
Protein
34g
Fat
29.1g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites

1 cup fresh spinach

1/2 cup chopped kale

1 tsp olive oil

1 tbsp nonfat milk

1 tsp butter

Salt & pepper to taste

PREPARATION

  • 1

    Crack the eggs and separate out the egg whites if preferred; beat together with nonfat milk, salt, and pepper in a bowl.

  • 2

    Heat olive oil in a non-stick skillet over medium-low heat. Add the spinach and kale and sauté until wilted, about 2-3 minutes.

  • 3

    Push the greens to one side of the skillet and pour in the egg mixture. Let sit for a few seconds before gently stirring.

  • 4

    Using a spatula, slowly scramble the eggs together with the greens, ensuring a creamy texture by stirring continuously.

  • 5

    Once the eggs are nearly cooked but still slightly soft, stir in the butter to finish, and remove from heat immediately to avoid overcooking.

  • 6

    Serve warm and enjoy this savory, protein-packed creamy scramble.