Fluffy Scrambled Eggs with Sautéed Greens and Sliced Avocado

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

Fluffy Scrambled Eggs with Sautéed Greens and Sliced Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Sliced Avocado

Enjoy a hearty plate of fluffy scrambled eggs elevated with a vibrant mix of sautéed spinach and kale, paired with creamy, sliced avocado. This dish offers a delightful balance of textures and flavors – the light, airy eggs combined with the rich, velvety avocado and the fresh, slightly earthy greens create a satisfying meal perfect for any time of day.

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NUTRITION

429kcal
Protein
35.8g
Fat
26.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 cup Spinach (raw)

0.5 cup Kale (lightly packed, raw)

1 teaspoon Olive Oil

1/4 medium Avocado

Salt and Pepper, to taste

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PREPARATION

  • 1

    Crack the whole eggs and separate 4 additional egg whites into a bowl. Whisk together with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the spinach and kale to the skillet, sautéing until just wilted, about 2-3 minutes.

  • 4

    Pour the egg mixture into the skillet with the greens. Using a spatula, gently stir and scramble the eggs until they are cooked through but remain soft and fluffy.

  • 5

    Transfer the scrambled eggs and greens to a serving plate.

  • 6

    Slice the avocado and arrange the slices on the side or atop the eggs.

  • 7

    Season with additional salt and pepper if desired, and serve immediately.

Fluffy Scrambled Eggs with Sautéed Greens and Sliced Avocado

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

Fluffy Scrambled Eggs with Sautéed Greens and Sliced Avocado

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Sautéed Greens and Sliced Avocado

Enjoy a hearty plate of fluffy scrambled eggs elevated with a vibrant mix of sautéed spinach and kale, paired with creamy, sliced avocado. This dish offers a delightful balance of textures and flavors – the light, airy eggs combined with the rich, velvety avocado and the fresh, slightly earthy greens create a satisfying meal perfect for any time of day.

NUTRITION

429kcal
Protein
35.8g
Fat
26.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1 cup Spinach (raw)

0.5 cup Kale (lightly packed, raw)

1 teaspoon Olive Oil

1/4 medium Avocado

Salt and Pepper, to taste

PREPARATION

  • 1

    Crack the whole eggs and separate 4 additional egg whites into a bowl. Whisk together with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the spinach and kale to the skillet, sautéing until just wilted, about 2-3 minutes.

  • 4

    Pour the egg mixture into the skillet with the greens. Using a spatula, gently stir and scramble the eggs until they are cooked through but remain soft and fluffy.

  • 5

    Transfer the scrambled eggs and greens to a serving plate.

  • 6

    Slice the avocado and arrange the slices on the side or atop the eggs.

  • 7

    Season with additional salt and pepper if desired, and serve immediately.