Fluffy Scrambled Eggs with Sautéed Greens

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

Fluffy Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens

Enjoy a light and satisfying plate of fluffy scrambled eggs paired with fresh, sautéed greens. The creamy, tender eggs combined with the lightly wilted spinach and peppery arugula create a delightful blend of textures and flavors that make for a versatile meal any time of day.

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NUTRITION

484kcal
Protein
37.4g
Fat
34.7g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 cup Baby Spinach

1 cup Arugula

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly. Season with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the eggs to the skillet, stirring gently to create soft curds as the eggs begin to set.

  • 4

    When the eggs are about halfway cooked, add the baby spinach and arugula to the skillet.

  • 5

    Continue to stir gently until the greens are just wilted and the eggs are cooked to your desired fluffiness.

  • 6

    Remove from heat immediately to prevent overcooking. Serve warm and enjoy your meal.

Fluffy Scrambled Eggs with Sautéed Greens

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

Fluffy Scrambled Eggs with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens

Enjoy a light and satisfying plate of fluffy scrambled eggs paired with fresh, sautéed greens. The creamy, tender eggs combined with the lightly wilted spinach and peppery arugula create a delightful blend of textures and flavors that make for a versatile meal any time of day.

NUTRITION

484kcal
Protein
37.4g
Fat
34.7g
Carbs
3.8g

SERVINGS

1 serving

INGREDIENTS

6 Large Eggs

1 cup Baby Spinach

1 cup Arugula

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly. Season with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the eggs to the skillet, stirring gently to create soft curds as the eggs begin to set.

  • 4

    When the eggs are about halfway cooked, add the baby spinach and arugula to the skillet.

  • 5

    Continue to stir gently until the greens are just wilted and the eggs are cooked to your desired fluffiness.

  • 6

    Remove from heat immediately to prevent overcooking. Serve warm and enjoy your meal.