Eggs with Crispy Bacon and Sautéed Greens

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

Eggs with Crispy Bacon and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Eggs with Crispy Bacon and Sautéed Greens

Savor a hearty blend of crispy bacon, fluffy eggs, and a medley of sautéed greens for a nourishing start to your day or a satisfying lunch/dinner option. The lightly sautéed kale and spinach elevate the dish with vibrant color and a burst of flavor.

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NUTRITION

275kcal
Protein
19.5g
Fat
17.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 slices crispy bacon

1 cup cooked kale

1 cup cooked spinach

1 tsp extra virgin olive oil

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PREPARATION

  • 1

    In a small skillet over medium heat, cook the bacon until crispy. Once done, transfer to a paper towel-lined plate to drain excess fat.

  • 2

    In a separate non-stick pan, heat the olive oil over medium heat. Add the kale and spinach, and sauté for about 2-3 minutes until the greens are wilted and tender.

  • 3

    Crack the eggs into a bowl, beat them lightly, and season with a pinch of salt and pepper.

  • 4

    Pour the eggs into the pan with the greens, stirring gently to combine. Cook until the eggs are softly scrambled to your desired consistency.

  • 5

    Plate the scrambled eggs and greens, and top with the crispy bacon slices. Serve warm and enjoy!

Eggs with Crispy Bacon and Sautéed Greens

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

Eggs with Crispy Bacon and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Eggs with Crispy Bacon and Sautéed Greens

Savor a hearty blend of crispy bacon, fluffy eggs, and a medley of sautéed greens for a nourishing start to your day or a satisfying lunch/dinner option. The lightly sautéed kale and spinach elevate the dish with vibrant color and a burst of flavor.

NUTRITION

275kcal
Protein
19.5g
Fat
17.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 slices crispy bacon

1 cup cooked kale

1 cup cooked spinach

1 tsp extra virgin olive oil

PREPARATION

  • 1

    In a small skillet over medium heat, cook the bacon until crispy. Once done, transfer to a paper towel-lined plate to drain excess fat.

  • 2

    In a separate non-stick pan, heat the olive oil over medium heat. Add the kale and spinach, and sauté for about 2-3 minutes until the greens are wilted and tender.

  • 3

    Crack the eggs into a bowl, beat them lightly, and season with a pinch of salt and pepper.

  • 4

    Pour the eggs into the pan with the greens, stirring gently to combine. Cook until the eggs are softly scrambled to your desired consistency.

  • 5

    Plate the scrambled eggs and greens, and top with the crispy bacon slices. Serve warm and enjoy!