Scrambled Eggs with Sautéed Spinach, Cherry Tomatoes & Arugula Salad

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

Scrambled Eggs with Sautéed Spinach, Cherry Tomatoes & Arugula Salad

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Cherry Tomatoes & Arugula Salad

Enjoy a light yet nourishing breakfast featuring fluffy scrambled eggs gently cooked with vibrant spinach and sweet cherry tomatoes, paired with a fresh arugula salad drizzled with olive oil. This simple dish highlights the natural flavors of its ingredients while providing a satisfying, balanced start to your day.

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NUTRITION

251kcal
Protein
14.1g
Fat
18.9g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 tsp olive oil

1 cup baby spinach

1/2 cup halved cherry tomatoes

1 cup arugula

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until smooth.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the baby spinach and sauté for about 1 minute until just wilted.

  • 4

    Pour in the eggs and gently scramble, stirring continuously.

  • 5

    When eggs are nearly set, fold in the halved cherry tomatoes and continue to cook until the eggs are fully cooked but still moist.

  • 6

    In a separate small bowl, toss the arugula with the remaining olive oil, a pinch of salt, and pepper if desired.

  • 7

    Plate the scrambled eggs alongside the fresh arugula salad and serve immediately.

Scrambled Eggs with Sautéed Spinach, Cherry Tomatoes & Arugula Salad

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

Scrambled Eggs with Sautéed Spinach, Cherry Tomatoes & Arugula Salad

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Cherry Tomatoes & Arugula Salad

Enjoy a light yet nourishing breakfast featuring fluffy scrambled eggs gently cooked with vibrant spinach and sweet cherry tomatoes, paired with a fresh arugula salad drizzled with olive oil. This simple dish highlights the natural flavors of its ingredients while providing a satisfying, balanced start to your day.

NUTRITION

251kcal
Protein
14.1g
Fat
18.9g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 tsp olive oil

1 cup baby spinach

1/2 cup halved cherry tomatoes

1 cup arugula

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until smooth.

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the baby spinach and sauté for about 1 minute until just wilted.

  • 4

    Pour in the eggs and gently scramble, stirring continuously.

  • 5

    When eggs are nearly set, fold in the halved cherry tomatoes and continue to cook until the eggs are fully cooked but still moist.

  • 6

    In a separate small bowl, toss the arugula with the remaining olive oil, a pinch of salt, and pepper if desired.

  • 7

    Plate the scrambled eggs alongside the fresh arugula salad and serve immediately.