Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens

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

Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens

Enjoy a bright and satisfying dish featuring lightly scrambled eggs infused with fragrant fresh herbs and served alongside vibrant sautéed greens. The creamy eggs blend beautifully with the tender spinach and tangy feta, creating a dish that's as nutritious as it is flavorful.

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NUTRITION

200kcal
Protein
11.3g
Fat
15.8g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1 ounce Feta Cheese (28g)

2 cups Baby Spinach (60g)

2 tablespoons Fresh Herbs (Parsley & Chives, 6g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them until fully combined. Season lightly with salt and pepper.

  • 2

    Finely chop the fresh herbs (parsley and chives) and set aside.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the baby spinach and sauté until just wilted, about 1-2 minutes.

  • 4

    Pour the beaten eggs into the skillet with the greens, reducing the heat to low.

  • 5

    Gently stir the eggs with a spatula, allowing them to form soft curds. When the eggs are about halfway set, sprinkle in the feta cheese and chopped herbs.

  • 6

    Continue to cook until the eggs are softly scrambled and just set, ensuring they remain light and fluffy. Remove from heat immediately to avoid overcooking.

  • 7

    Plate the scrambled eggs with sautéed greens and enjoy while hot.

Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens

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

Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs and Sautéed Greens

Enjoy a bright and satisfying dish featuring lightly scrambled eggs infused with fragrant fresh herbs and served alongside vibrant sautéed greens. The creamy eggs blend beautifully with the tender spinach and tangy feta, creating a dish that's as nutritious as it is flavorful.

NUTRITION

200kcal
Protein
11.3g
Fat
15.8g
Carbs
2.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1 ounce Feta Cheese (28g)

2 cups Baby Spinach (60g)

2 tablespoons Fresh Herbs (Parsley & Chives, 6g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them until fully combined. Season lightly with salt and pepper.

  • 2

    Finely chop the fresh herbs (parsley and chives) and set aside.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the baby spinach and sauté until just wilted, about 1-2 minutes.

  • 4

    Pour the beaten eggs into the skillet with the greens, reducing the heat to low.

  • 5

    Gently stir the eggs with a spatula, allowing them to form soft curds. When the eggs are about halfway set, sprinkle in the feta cheese and chopped herbs.

  • 6

    Continue to cook until the eggs are softly scrambled and just set, ensuring they remain light and fluffy. Remove from heat immediately to avoid overcooking.

  • 7

    Plate the scrambled eggs with sautéed greens and enjoy while hot.