Name: Scrambled Eggs with Sautéed Spinach and Grilled Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1.5 oz Ribeye Steak; 2 cups Fresh Spinach; 1 medium Roma Tomato; 1 tsp Extra Virgin Olive Oil; 1 tsp Grass-fed Ghee

Scrambled Eggs with Sautéed Spinach and Grilled Tomatoes

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 Grilled Tomatoes

Fluffy eggs scrambled with grass-fed ghee and served alongside tender seared ribeye, sautéed spinach, and vine-ripened tomatoes for a savory, protein-packed start.

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NUTRITION

Protein

26.8g

Fat

26.8g

Carbs

7.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 oz Ribeye Steak

2 cups Fresh Spinach

1 medium Roma Tomato

1 tsp Extra Virgin Olive Oil

1 tsp Grass-fed Ghee

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PREPARATION

1
Season the ribeye steak with a pinch of sea salt and cracked black pepper.
2
Heat olive oil in a cast-iron skillet over medium-high heat.
3
Sear the steak for 3 minutes per side for medium-rare, then transfer to a plate to rest.
4
Place halved tomatoes cut-side down in the same skillet and cook until slightly charred.
5
Toss in the fresh spinach and sauté until just wilted, then remove from heat.
6
In a separate non-stick pan, melt the ghee over medium-low heat.
7
Whisk the eggs in a small bowl and pour into the pan, stirring gently until soft and creamy.
8
Slice the rested steak against the grain and serve immediately alongside the eggs and vegetables.