Creamy 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.

Creamy Scrambled Eggs with Fresh Herbs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Herbs and Sautéed Greens

Enjoy a velvety scramble of four eggs enriched with a splash of unsweetened almond milk and melted low-fat cheddar, tossed with a vibrant mix of sautéed spinach and kale. Fresh herbs add a burst of flavor, while a hint of olive oil ensures a rich yet light texture, perfect for any meal of the day.

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NUTRITION

423kcal
Protein
34.9g
Fat
27.9g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/4 cup shredded low-fat cheddar cheese (~28g)

1/4 cup unsweetened almond milk (~60g)

1 cup fresh spinach (30g)

1 cup kale (67g)

1 teaspoon olive oil (4.5g)

2 tablespoons chopped mixed fresh herbs

Salt and pepper to taste

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PREPARATION

  • 1

    In a bowl, whisk together the eggs, almond milk, salt, and pepper until well combined.

  • 2

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

  • 3

    Add the kale and sauté for about 2 minutes until it starts to soften, then add the spinach and cook until wilted.

  • 4

    Pour in the egg mixture over the heated greens and gently stir.

  • 5

    When the eggs begin to set, sprinkle the shredded low-fat cheddar cheese and chopped fresh herbs over them.

  • 6

    Continue to scramble gently until the eggs are fully cooked and the cheese is slightly melted, ensuring a creamy texture.

  • 7

    Remove from heat and serve immediately.

Creamy 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.

Creamy Scrambled Eggs with Fresh Herbs and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Herbs and Sautéed Greens

Enjoy a velvety scramble of four eggs enriched with a splash of unsweetened almond milk and melted low-fat cheddar, tossed with a vibrant mix of sautéed spinach and kale. Fresh herbs add a burst of flavor, while a hint of olive oil ensures a rich yet light texture, perfect for any meal of the day.

NUTRITION

423kcal
Protein
34.9g
Fat
27.9g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g)

1/4 cup shredded low-fat cheddar cheese (~28g)

1/4 cup unsweetened almond milk (~60g)

1 cup fresh spinach (30g)

1 cup kale (67g)

1 teaspoon olive oil (4.5g)

2 tablespoons chopped mixed fresh herbs

Salt and pepper to taste

PREPARATION

  • 1

    In a bowl, whisk together the eggs, almond milk, salt, and pepper until well combined.

  • 2

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

  • 3

    Add the kale and sauté for about 2 minutes until it starts to soften, then add the spinach and cook until wilted.

  • 4

    Pour in the egg mixture over the heated greens and gently stir.

  • 5

    When the eggs begin to set, sprinkle the shredded low-fat cheddar cheese and chopped fresh herbs over them.

  • 6

    Continue to scramble gently until the eggs are fully cooked and the cheese is slightly melted, ensuring a creamy texture.

  • 7

    Remove from heat and serve immediately.