Egg and Spinach Stir-Fry with Steamed Idli

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

Egg and Spinach Stir-Fry with Steamed Idli

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Stir-Fry with Steamed Idli

Steamed rice cakes served alongside a vibrant scramble of eggs and fresh spinach tempered with mustard seeds and fragrant curry leaves.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
12.7g
Fat
29.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 Steamed Idlis

1 Large Egg

2 cups Fresh Spinach

1.5 tbsp Coconut Oil

1/4 cup Diced Red Onion

1 tsp Mustard Seeds

1 tbsp Fresh Grated Coconut

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the idlis in a traditional steamer until soft and fluffy.

  • 2

    Heat the coconut oil in a skillet over medium heat and add the mustard seeds until they begin to pop.

  • 3

    Add the curry leaves and diced red onion, sautéing until the onion becomes translucent.

  • 4

    Toss in the fresh spinach and cook until just wilted.

  • 5

    Push the vegetables to one side of the pan and crack the egg into the center, scrambling it until fully cooked.

  • 6

    Mix the egg and spinach together, seasoning with a pinch of sea salt.

  • 7

    Plate the warm idlis alongside the stir-fry and garnish with fresh grated coconut.

Egg and Spinach Stir-Fry with Steamed Idli

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

Egg and Spinach Stir-Fry with Steamed Idli

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Stir-Fry with Steamed Idli

Steamed rice cakes served alongside a vibrant scramble of eggs and fresh spinach tempered with mustard seeds and fragrant curry leaves.

NUTRITION

445kcal
Protein
12.7g
Fat
29.6g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 Steamed Idlis

1 Large Egg

2 cups Fresh Spinach

1.5 tbsp Coconut Oil

1/4 cup Diced Red Onion

1 tsp Mustard Seeds

1 tbsp Fresh Grated Coconut

PREPARATION

  • 1

    Steam the idlis in a traditional steamer until soft and fluffy.

  • 2

    Heat the coconut oil in a skillet over medium heat and add the mustard seeds until they begin to pop.

  • 3

    Add the curry leaves and diced red onion, sautéing until the onion becomes translucent.

  • 4

    Toss in the fresh spinach and cook until just wilted.

  • 5

    Push the vegetables to one side of the pan and crack the egg into the center, scrambling it until fully cooked.

  • 6

    Mix the egg and spinach together, seasoning with a pinch of sea salt.

  • 7

    Plate the warm idlis alongside the stir-fry and garnish with fresh grated coconut.