Creamy Scrambled Eggs with Sautéed Spinach and Quinoa

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

Creamy Scrambled Eggs with Sautéed Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Quinoa

Soft-scrambled eggs folded with Greek yogurt and baby spinach, served over a bed of warm quinoa for a protein-packed breakfast with a velvety texture.

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NUTRITION

342kcal
Protein
25.7g
Fat
16g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Non-fat Plain Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and sauté until just wilted, then move it to one side of the pan.

  • 3

    Whisk the whole eggs, egg whites, and Greek yogurt in a bowl until well combined.

  • 4

    Pour the egg mixture into the skillet and cook slowly, stirring gently for a soft curd.

  • 5

    Stir in the cooked quinoa and the wilted spinach until everything is heated through.

  • 6

    Season with a pinch of sea salt and black pepper before serving.

Creamy Scrambled Eggs with Sautéed Spinach and Quinoa

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

Creamy Scrambled Eggs with Sautéed Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach and Quinoa

Soft-scrambled eggs folded with Greek yogurt and baby spinach, served over a bed of warm quinoa for a protein-packed breakfast with a velvety texture.

NUTRITION

342kcal
Protein
25.7g
Fat
16g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Liquid Egg Whites

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Non-fat Plain Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and sauté until just wilted, then move it to one side of the pan.

  • 3

    Whisk the whole eggs, egg whites, and Greek yogurt in a bowl until well combined.

  • 4

    Pour the egg mixture into the skillet and cook slowly, stirring gently for a soft curd.

  • 5

    Stir in the cooked quinoa and the wilted spinach until everything is heated through.

  • 6

    Season with a pinch of sea salt and black pepper before serving.