Shrimp and Egg Fluffy Scramble with Sautéed Greens

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

Shrimp and Egg Fluffy Scramble with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Shrimp and Egg Fluffy Scramble with Sautéed Greens

Enjoy a light yet protein-packed scramble featuring tender shrimp and fluffy eggs, accented with a burst of fresh cherry tomatoes and sautéed baby spinach. The dish is lightly sautéed in olive oil and seasoned to perfection, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

358kcal
Protein
35.8g
Fat
20.8g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

2 large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 2

    Add the shrimp to the pan and cook until they turn pink and are just heated through, about 2-3 minutes. Remove the shrimp from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the baby spinach and cherry tomatoes. Sauté for 1-2 minutes until the spinach wilts slightly and the tomatoes are softened.

  • 4

    While the greens are cooking, whisk the eggs in a bowl until fully blended.

  • 5

    Lower the heat to medium-low and pour the eggs over the vegetables. Gently stir to combine, allowing the eggs to form soft curds. When the eggs are about halfway set, add the cooked shrimp back into the skillet.

  • 6

    Continue to gently fold the mixture until the eggs are fully cooked but still fluffy. Season with salt and pepper to taste.

  • 7

    Serve immediately and enjoy your protein-rich, nutrient-dense scramble.

Shrimp and Egg Fluffy Scramble with Sautéed Greens

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

Shrimp and Egg Fluffy Scramble with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Shrimp and Egg Fluffy Scramble with Sautéed Greens

Enjoy a light yet protein-packed scramble featuring tender shrimp and fluffy eggs, accented with a burst of fresh cherry tomatoes and sautéed baby spinach. The dish is lightly sautéed in olive oil and seasoned to perfection, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

358kcal
Protein
35.8g
Fat
20.8g
Carbs
6.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

2 large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 2

    Add the shrimp to the pan and cook until they turn pink and are just heated through, about 2-3 minutes. Remove the shrimp from the skillet and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the baby spinach and cherry tomatoes. Sauté for 1-2 minutes until the spinach wilts slightly and the tomatoes are softened.

  • 4

    While the greens are cooking, whisk the eggs in a bowl until fully blended.

  • 5

    Lower the heat to medium-low and pour the eggs over the vegetables. Gently stir to combine, allowing the eggs to form soft curds. When the eggs are about halfway set, add the cooked shrimp back into the skillet.

  • 6

    Continue to gently fold the mixture until the eggs are fully cooked but still fluffy. Season with salt and pepper to taste.

  • 7

    Serve immediately and enjoy your protein-rich, nutrient-dense scramble.