Scrambled Egg Rice Bowl with Sautéed Spinach

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

Scrambled Egg Rice Bowl with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Rice Bowl with Sautéed Spinach

Fluffy scrambled eggs served over warm rice and tender sautéed spinach, finished with savory sambar and golden-brown potato fry.

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NUTRITION

262kcal
Protein
10.4g
Fat
14.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Cooked White Rice

1 cup Fresh Spinach

1/4 cup Diced Potato

1 tablespoon Toor Dal Sambar

2 teaspoons Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the diced potatoes to the skillet and sauté, stirring occasionally, until they are golden-brown and tender.

  • 3

    Toss in the fresh spinach and cook for about one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and scramble the egg until it is soft and fluffy.

  • 5

    Place the warm cooked rice in a serving bowl and top with the scrambled egg, sautéed spinach, and potato fry.

  • 6

    Warm the toor dal sambar in a small saucepan or microwave and drizzle it over the bowl for a savory finish.

Scrambled Egg Rice Bowl with Sautéed Spinach

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

Scrambled Egg Rice Bowl with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Egg Rice Bowl with Sautéed Spinach

Fluffy scrambled eggs served over warm rice and tender sautéed spinach, finished with savory sambar and golden-brown potato fry.

NUTRITION

262kcal
Protein
10.4g
Fat
14.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Cooked White Rice

1 cup Fresh Spinach

1/4 cup Diced Potato

1 tablespoon Toor Dal Sambar

2 teaspoons Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the diced potatoes to the skillet and sauté, stirring occasionally, until they are golden-brown and tender.

  • 3

    Toss in the fresh spinach and cook for about one minute until just wilted, then remove the vegetables from the pan and set aside.

  • 4

    Wipe the skillet clean, add the remaining teaspoon of olive oil, and scramble the egg until it is soft and fluffy.

  • 5

    Place the warm cooked rice in a serving bowl and top with the scrambled egg, sautéed spinach, and potato fry.

  • 6

    Warm the toor dal sambar in a small saucepan or microwave and drizzle it over the bowl for a savory finish.