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 satisfying plate of fluffy scrambled eggs enriched with a medley of vibrant sautéed greens. The creamy eggs blend beautifully with the lightly charred spinach, kale, and bell pepper, all delicately enhanced with a drizzle of olive oil. This dish delivers a balanced mix of protein and micronutrients, perfect for fueling your day or a wholesome meal any time.

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NUTRITION

357kcal
Protein
34.6g
Fat
20.2g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

4 egg whites

1 cup baby spinach

1/2 cup chopped kale

1/4 cup diced red bell pepper

1 tsp olive oil

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk them together until well combined.

  • 2

    Preheat a non-stick skillet over medium-low heat and add the olive oil.

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 2 minutes until slightly softened.

  • 4

    Add the baby spinach and chopped kale. Sauté the greens for another 2-3 minutes until they begin to wilt.

  • 5

    Pour the egg mixture over the sautéed greens. Allow the eggs to set around the edges before gently stirring with a spatula.

  • 6

    Cook the eggs slowly, stirring occasionally, until they reach a soft, fluffy consistency. Avoid overcooking to maintain tenderness.

  • 7

    Season with salt and pepper to taste and serve immediately.

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 satisfying plate of fluffy scrambled eggs enriched with a medley of vibrant sautéed greens. The creamy eggs blend beautifully with the lightly charred spinach, kale, and bell pepper, all delicately enhanced with a drizzle of olive oil. This dish delivers a balanced mix of protein and micronutrients, perfect for fueling your day or a wholesome meal any time.

NUTRITION

357kcal
Protein
34.6g
Fat
20.2g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

4 egg whites

1 cup baby spinach

1/2 cup chopped kale

1/4 cup diced red bell pepper

1 tsp olive oil

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk them together until well combined.

  • 2

    Preheat a non-stick skillet over medium-low heat and add the olive oil.

  • 3

    Add the diced red bell pepper to the skillet and sauté for about 2 minutes until slightly softened.

  • 4

    Add the baby spinach and chopped kale. Sauté the greens for another 2-3 minutes until they begin to wilt.

  • 5

    Pour the egg mixture over the sautéed greens. Allow the eggs to set around the edges before gently stirring with a spatula.

  • 6

    Cook the eggs slowly, stirring occasionally, until they reach a soft, fluffy consistency. Avoid overcooking to maintain tenderness.

  • 7

    Season with salt and pepper to taste and serve immediately.