Protein-Packed Scrambled Eggs with Sautéed Greens

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

Protein-Packed Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs with Sautéed Greens

Enjoy a vibrant plate of protein-packed scrambled eggs paired with a medley of sautéed spinach and kale, all lightly cooked in olive oil and served with a slice of hearty whole-grain bread. This dish balances creamy scrambled eggs with the fresh, slightly bitter notes of greens, offering a nourishing and energizing meal ideal for any time of the day.

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NUTRITION

362kcal
Protein
26.4g
Fat
20.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Large Egg Whites

1 cup Fresh Spinach

0.5 cup Kale

1 tsp Extra Virgin Olive Oil

1 slice Whole-Grain Bread

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat them together until well combined. Season lightly with salt and pepper.

  • 2

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

  • 3

    Add the kale first, sautéing for about 1-2 minutes until it softens slightly, then add the spinach and continue cooking until the greens are just wilted, about another 1 minute.

  • 4

    Pour in the egg mixture over the sautéed greens, letting it sit for a few seconds before gently stirring.

  • 5

    Cook the eggs, stirring occasionally, until they reach your desired level of creaminess and are fully set.

  • 6

    Toast the whole-grain bread separately until golden brown.

  • 7

    Plate the scrambled eggs with sautéed greens alongside the toasted bread and enjoy immediately.

Protein-Packed Scrambled Eggs with Sautéed Greens

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

Protein-Packed Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs with Sautéed Greens

Enjoy a vibrant plate of protein-packed scrambled eggs paired with a medley of sautéed spinach and kale, all lightly cooked in olive oil and served with a slice of hearty whole-grain bread. This dish balances creamy scrambled eggs with the fresh, slightly bitter notes of greens, offering a nourishing and energizing meal ideal for any time of the day.

NUTRITION

362kcal
Protein
26.4g
Fat
20.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Large Egg Whites

1 cup Fresh Spinach

0.5 cup Kale

1 tsp Extra Virgin Olive Oil

1 slice Whole-Grain Bread

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Beat them together until well combined. Season lightly with salt and pepper.

  • 2

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

  • 3

    Add the kale first, sautéing for about 1-2 minutes until it softens slightly, then add the spinach and continue cooking until the greens are just wilted, about another 1 minute.

  • 4

    Pour in the egg mixture over the sautéed greens, letting it sit for a few seconds before gently stirring.

  • 5

    Cook the eggs, stirring occasionally, until they reach your desired level of creaminess and are fully set.

  • 6

    Toast the whole-grain bread separately until golden brown.

  • 7

    Plate the scrambled eggs with sautéed greens alongside the toasted bread and enjoy immediately.