Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Avocado

Enjoy a light and nourishing dish featuring fluffy scrambled eggs enriched with extra egg whites for protein, complemented by garlicky sautéed spinach and creamy avocado slices for a satisfying meal any time of the day.

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NUTRITION

492kcal
Protein
36.2g
Fat
34.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

4 egg Whites

2 cups fresh Spinach

1/2 medium Avocado

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs and separate out the egg whites. In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes.

  • 3

    Pour the egg mixture into the skillet with the sautéed spinach. Allow the eggs to set slightly before gently stirring, creating soft, fluffy curds.

  • 4

    Cook until the eggs are softly scrambled to your preferred consistency, removing from heat slightly before they are fully done to preserve moisture.

  • 5

    Plate the scrambled eggs and spinach. Top with sliced avocado and an extra light sprinkle of salt and pepper if desired.

Fluffy 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.

Fluffy Scrambled Eggs with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Spinach and Avocado

Enjoy a light and nourishing dish featuring fluffy scrambled eggs enriched with extra egg whites for protein, complemented by garlicky sautéed spinach and creamy avocado slices for a satisfying meal any time of the day.

NUTRITION

492kcal
Protein
36.2g
Fat
34.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

4 egg Whites

2 cups fresh Spinach

1/2 medium Avocado

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs and separate out the egg whites. In a bowl, whisk together the whole eggs and egg whites until well combined. Season with a pinch of salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a nonstick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes.

  • 3

    Pour the egg mixture into the skillet with the sautéed spinach. Allow the eggs to set slightly before gently stirring, creating soft, fluffy curds.

  • 4

    Cook until the eggs are softly scrambled to your preferred consistency, removing from heat slightly before they are fully done to preserve moisture.

  • 5

    Plate the scrambled eggs and spinach. Top with sliced avocado and an extra light sprinkle of salt and pepper if desired.