Name: Scrambled Eggs with Sautéed Spinach and Toasted Almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Whole Eggs; 0.5 cup Liquid Egg Whites; 2 cups Fresh Spinach; 1.5 tablespoons Slivered Almonds; 1 teaspoon Extra Virgin Olive Oil

Scrambled Eggs with Sautéed Spinach and Toasted Almonds

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Toasted Almonds

Fluffy scrambled eggs and egg whites folded with vibrant sautéed spinach and topped with buttery toasted almonds.

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NUTRITION

Protein

30g

Fat

19.9g

Carbs

SERVINGS

1 serving

INGREDIENTS

2 Large Whole Eggs

0.5 cup Liquid Egg Whites

2 cups Fresh Spinach

1.5 tablespoons Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Place slivered almonds in a small dry skillet over medium heat.
2
Toast for 2-3 minutes until fragrant and golden, then remove from pan and set aside.
3
In the same skillet, add half of the olive oil and the fresh spinach.
4
Sauté the spinach until just wilted, about 1-2 minutes, then remove from the pan.
5
Whisk the whole eggs and egg whites together in a small bowl with a pinch of sea salt.
6
Add the remaining olive oil to the skillet over medium-low heat.
7
Pour in the egg mixture and cook slowly, stirring gently until soft, fluffy curds form.
8
Fold the sautéed spinach into the eggs and serve immediately topped with the toasted almonds.