Creamy Scrambled Eggs with Sautéed Spinach and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Avocado

Enjoy a velvety scramble of 5 fresh eggs blended with a splash of unsweetened almond milk, gently cooked with tender, garlicky sautéed spinach, and perfectly paired with creamy avocado slices. This dish offers a luxuriously creamy texture with a burst of freshness from the spinach and avocado for a satisfying start to your day.

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NUTRITION

459kcal
Protein
34.3g
Fat
34.8g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup fresh spinach

1/4 medium avocado

1 tablespoon unsweetened almond milk

1 teaspoon olive oil

Salt and pepper, to taste

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PREPARATION

  • 1

    In a bowl, crack 5 eggs and add 1 tablespoon of unsweetened almond milk. Whisk until well combined for a creamy texture.

  • 2

    Season the egg mixture lightly with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted. Remove the spinach and set aside.

  • 5

    Pour the egg mixture into the skillet. Allow it to sit for a few seconds before gently stirring with a spatula, creating soft curds.

  • 6

    Slowly cook the eggs, stirring occasionally to achieve a creamy, soft scramble. Avoid overcooking.

  • 7

    Plate the scrambled eggs and top with the sautéed spinach.

  • 8

    Garnish with quartered slices of avocado on top or on the side. Add an extra sprinkle of salt and pepper if desired.

  • 9

    Serve warm and enjoy the rich, creamy flavors paired with fresh, light spinach and avocado.

Creamy Scrambled Eggs with Sautéed Spinach and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Avocado

Enjoy a velvety scramble of 5 fresh eggs blended with a splash of unsweetened almond milk, gently cooked with tender, garlicky sautéed spinach, and perfectly paired with creamy avocado slices. This dish offers a luxuriously creamy texture with a burst of freshness from the spinach and avocado for a satisfying start to your day.

NUTRITION

459kcal
Protein
34.3g
Fat
34.8g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup fresh spinach

1/4 medium avocado

1 tablespoon unsweetened almond milk

1 teaspoon olive oil

Salt and pepper, to taste

PREPARATION

  • 1

    In a bowl, crack 5 eggs and add 1 tablespoon of unsweetened almond milk. Whisk until well combined for a creamy texture.

  • 2

    Season the egg mixture lightly with salt and pepper.

  • 3

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted. Remove the spinach and set aside.

  • 5

    Pour the egg mixture into the skillet. Allow it to sit for a few seconds before gently stirring with a spatula, creating soft curds.

  • 6

    Slowly cook the eggs, stirring occasionally to achieve a creamy, soft scramble. Avoid overcooking.

  • 7

    Plate the scrambled eggs and top with the sautéed spinach.

  • 8

    Garnish with quartered slices of avocado on top or on the side. Add an extra sprinkle of salt and pepper if desired.

  • 9

    Serve warm and enjoy the rich, creamy flavors paired with fresh, light spinach and avocado.