Egg and Potato Scramble with Sautéed Spinach and Chicken

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

Egg and Potato Scramble with Sautéed Spinach and Chicken

YOUR SOLIN GENERATED RECIPE

Egg and Potato Scramble with Sautéed Spinach and Chicken

Enjoy a hearty and satisfying breakfast scramble featuring fluffy eggs, tender diced potato, fresh baby spinach, and lean chicken breast. This balanced dish delivers a comforting mix of textures and flavors—a perfect start to the day with a subtle savory touch from the chicken and the natural sweetness of potatoes.

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NUTRITION

412kcal
Protein
31.4g
Fat
20.6g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1.5 oz Chicken Breast (43g)

1 Medium Potato (150g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Dice the medium potato into small cubes. Rinse the fresh spinach and set aside.

  • 2

    Heat half the olive oil in a non-stick skillet over medium heat. Add the diced potatoes and sauté until they begin to soften and turn golden, about 5-7 minutes.

  • 3

    While the potatoes cook, dice the chicken breast into small bite-sized pieces. Once the potatoes are partially cooked, add the chicken to the skillet and continue to sauté until the chicken is cooked through, about 3-4 minutes.

  • 4

    In a bowl, whisk together the eggs lightly with a pinch of salt and pepper.

  • 5

    Pour the eggs over the cooked potatoes and chicken in the skillet. Gently stir, allowing the eggs to mix evenly and set around the ingredients. Cook until the eggs are softly scrambled.

  • 6

    In a separate small pan, heat the remaining olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 7

    Plate the egg and potato scramble, then top with the sautéed spinach. Serve warm and enjoy your balanced, protein-packed breakfast.

Egg and Potato Scramble with Sautéed Spinach and Chicken

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

Egg and Potato Scramble with Sautéed Spinach and Chicken

YOUR SOLIN GENERATED RECIPE

Egg and Potato Scramble with Sautéed Spinach and Chicken

Enjoy a hearty and satisfying breakfast scramble featuring fluffy eggs, tender diced potato, fresh baby spinach, and lean chicken breast. This balanced dish delivers a comforting mix of textures and flavors—a perfect start to the day with a subtle savory touch from the chicken and the natural sweetness of potatoes.

NUTRITION

412kcal
Protein
31.4g
Fat
20.6g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (150g total)

1.5 oz Chicken Breast (43g)

1 Medium Potato (150g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Dice the medium potato into small cubes. Rinse the fresh spinach and set aside.

  • 2

    Heat half the olive oil in a non-stick skillet over medium heat. Add the diced potatoes and sauté until they begin to soften and turn golden, about 5-7 minutes.

  • 3

    While the potatoes cook, dice the chicken breast into small bite-sized pieces. Once the potatoes are partially cooked, add the chicken to the skillet and continue to sauté until the chicken is cooked through, about 3-4 minutes.

  • 4

    In a bowl, whisk together the eggs lightly with a pinch of salt and pepper.

  • 5

    Pour the eggs over the cooked potatoes and chicken in the skillet. Gently stir, allowing the eggs to mix evenly and set around the ingredients. Cook until the eggs are softly scrambled.

  • 6

    In a separate small pan, heat the remaining olive oil over medium heat. Add the fresh spinach and sauté for 1-2 minutes until just wilted.

  • 7

    Plate the egg and potato scramble, then top with the sautéed spinach. Serve warm and enjoy your balanced, protein-packed breakfast.