Crispy Potato and Egg Skillet with Spinach

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

Crispy Potato and Egg Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Egg Skillet with Spinach

Diced potatoes pan-seared until golden and tossed with fresh spinach and a soft-cooked egg, finished with a dash of red pepper flakes for a subtle, warming heat.

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NUTRITION

252kcal
Protein
16.2g
Fat
9.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

120g Red Potato, diced

1 Large Egg

50g Liquid Egg Whites

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

20g Red Onion, diced

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PREPARATION

  • 1

    Wash and dice the red potato into small 1/2-inch cubes to ensure quick and even cooking.

  • 2

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

  • 3

    Add the diced potatoes and red onion to the skillet, cooking for 8-10 minutes while stirring occasionally until the potatoes are tender and have a golden, crispy exterior.

  • 4

    Stir in the fresh spinach and cook for about 1 minute until the leaves are just wilted.

  • 5

    Whisk the whole egg and egg whites together in a small bowl, then pour the mixture over the vegetables in the skillet.

  • 6

    Gently scramble the eggs with a spatula until they are fully set but still tender.

  • 7

    Remove from heat and season with a pinch of sea salt and red pepper flakes before serving warm.

Crispy Potato and Egg Skillet with Spinach

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

Crispy Potato and Egg Skillet with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Potato and Egg Skillet with Spinach

Diced potatoes pan-seared until golden and tossed with fresh spinach and a soft-cooked egg, finished with a dash of red pepper flakes for a subtle, warming heat.

NUTRITION

252kcal
Protein
16.2g
Fat
9.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

120g Red Potato, diced

1 Large Egg

50g Liquid Egg Whites

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

20g Red Onion, diced

PREPARATION

  • 1

    Wash and dice the red potato into small 1/2-inch cubes to ensure quick and even cooking.

  • 2

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

  • 3

    Add the diced potatoes and red onion to the skillet, cooking for 8-10 minutes while stirring occasionally until the potatoes are tender and have a golden, crispy exterior.

  • 4

    Stir in the fresh spinach and cook for about 1 minute until the leaves are just wilted.

  • 5

    Whisk the whole egg and egg whites together in a small bowl, then pour the mixture over the vegetables in the skillet.

  • 6

    Gently scramble the eggs with a spatula until they are fully set but still tender.

  • 7

    Remove from heat and season with a pinch of sea salt and red pepper flakes before serving warm.