Scrambled Eggs with Spinach and Chobani Flip Cup

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

Scrambled Eggs with Spinach and Chobani Flip Cup

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Chobani Flip Cup

Soft-scrambled eggs folded with fresh baby spinach and tangy feta, paired with a Chobani Flip cup for a balanced breakfast with a creamy finish.

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NUTRITION

480kcal
Protein
32g
Fat
28.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 cups Fresh Spinach

1 container Chobani Flip (Almond Coco Loco)

1 teaspoon Ghee

1 tablespoon Feta Cheese

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PREPARATION

  • 1

    Crack the eggs into a small bowl and whisk thoroughly with a pinch of sea salt and black pepper.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the whisked eggs into the skillet with the spinach.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to create soft curds.

  • 6

    When the eggs are nearly set but still slightly moist, sprinkle the feta cheese over the top and fold in gently.

  • 7

    Remove from heat immediately to prevent overcooking.

  • 8

    Serve the warm scrambled eggs on a plate alongside the Chobani Flip cup.

Scrambled Eggs with Spinach and Chobani Flip Cup

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

Scrambled Eggs with Spinach and Chobani Flip Cup

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Chobani Flip Cup

Soft-scrambled eggs folded with fresh baby spinach and tangy feta, paired with a Chobani Flip cup for a balanced breakfast with a creamy finish.

NUTRITION

480kcal
Protein
32g
Fat
28.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 cups Fresh Spinach

1 container Chobani Flip (Almond Coco Loco)

1 teaspoon Ghee

1 tablespoon Feta Cheese

PREPARATION

  • 1

    Crack the eggs into a small bowl and whisk thoroughly with a pinch of sea salt and black pepper.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat.

  • 3

    Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Pour the whisked eggs into the skillet with the spinach.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly to create soft curds.

  • 6

    When the eggs are nearly set but still slightly moist, sprinkle the feta cheese over the top and fold in gently.

  • 7

    Remove from heat immediately to prevent overcooking.

  • 8

    Serve the warm scrambled eggs on a plate alongside the Chobani Flip cup.