Egg and Spinach Scramble with Fresh Fruit

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

Egg and Spinach Scramble with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Fresh Fruit

Sautéed spinach and eggs scrambled together, served with a side of fresh seasonal fruit for a bright and silky finish.

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NUTRITION

173kcal
Protein
11.3g
Fat
9.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2 tablespoons Liquid Egg Whites

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 cup Strawberries, sliced

1/4 cup Cantaloupe, cubed

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PREPARATION

  • 1

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 5

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 6

    Serve the scramble on a plate alongside the fresh sliced strawberries and cantaloupe.

Egg and Spinach Scramble with Fresh Fruit

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

Egg and Spinach Scramble with Fresh Fruit

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Fresh Fruit

Sautéed spinach and eggs scrambled together, served with a side of fresh seasonal fruit for a bright and silky finish.

NUTRITION

173kcal
Protein
11.3g
Fat
9.8g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2 tablespoons Liquid Egg Whites

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 cup Strawberries, sliced

1/4 cup Cantaloupe, cubed

PREPARATION

  • 1

    Whisk the whole egg and egg whites together in a small bowl until well combined.

  • 2

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

  • 3

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

  • 4

    Pour the egg mixture over the spinach and cook, stirring gently with a spatula, until the eggs are set and fluffy.

  • 5

    Remove from heat and season with a pinch of sea salt and black pepper if desired.

  • 6

    Serve the scramble on a plate alongside the fresh sliced strawberries and cantaloupe.