Scrambled Eggs with Sautéed Spinach and Feta

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

Scrambled Eggs with Sautéed Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Feta

Lightly scrambled eggs folded with wilted spinach and tangy feta, served with fresh strawberries and a drizzle of extra virgin olive oil for a silky finish.

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NUTRITION

388kcal
Protein
10.9g
Fat
34.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

15 grams Feta Cheese

2 cups Fresh Spinach

2 tablespoons Extra Virgin Olive Oil

100 grams Fresh Strawberries

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    In a small bowl, whisk the egg thoroughly until the yolk and white are fully combined.

  • 4

    Add the remaining tablespoon of olive oil to the skillet.

  • 5

    Pour the whisked egg into the pan and cook slowly, stirring occasionally to create soft, tender curds.

  • 6

    Gently fold the sautéed spinach and crumbled feta into the eggs just before they are fully set.

  • 7

    Transfer the scramble to a plate and serve immediately with a side of fresh strawberries.

Scrambled Eggs with Sautéed Spinach and Feta

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

Scrambled Eggs with Sautéed Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Feta

Lightly scrambled eggs folded with wilted spinach and tangy feta, served with fresh strawberries and a drizzle of extra virgin olive oil for a silky finish.

NUTRITION

388kcal
Protein
10.9g
Fat
34.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

15 grams Feta Cheese

2 cups Fresh Spinach

2 tablespoons Extra Virgin Olive Oil

100 grams Fresh Strawberries

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach to the pan and sauté until just wilted, then remove the spinach and set it aside.

  • 3

    In a small bowl, whisk the egg thoroughly until the yolk and white are fully combined.

  • 4

    Add the remaining tablespoon of olive oil to the skillet.

  • 5

    Pour the whisked egg into the pan and cook slowly, stirring occasionally to create soft, tender curds.

  • 6

    Gently fold the sautéed spinach and crumbled feta into the eggs just before they are fully set.

  • 7

    Transfer the scramble to a plate and serve immediately with a side of fresh strawberries.