Beef and Potato Scramble with Spinach

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

Beef and Potato Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Beef and Potato Scramble with Spinach

Pan-seared lean beef and diced potatoes scrambled with farm-fresh eggs and wilted baby spinach, finished with a pinch of sea salt and cracked pepper for a savory, golden-brown crunch.

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NUTRITION

414kcal
Protein
23.5g
Fat
18.1g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Ground Beef (93% lean)

1 large Egg

240 grams Red Potatoes

1 cup Baby Spinach

2 teaspoons Avocado Oil

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PREPARATION

  • 1

    Wash and dice the red potatoes into small half-inch cubes to ensure they cook quickly and evenly.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the diced potatoes to the skillet and cook for 8-10 minutes stirring occasionally until they are tender and develop a golden-brown crust.

  • 4

    Push the potatoes to one side of the pan and add the lean ground beef breaking it up with a spatula until fully browned and cooked through.

  • 5

    Toss the fresh baby spinach into the pan and stir for about 1 minute until it just begins to wilt.

  • 6

    Lower the heat to medium and pour in the whisked egg stirring gently to combine all ingredients until the egg is just set.

  • 7

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

Beef and Potato Scramble with Spinach

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

Beef and Potato Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Beef and Potato Scramble with Spinach

Pan-seared lean beef and diced potatoes scrambled with farm-fresh eggs and wilted baby spinach, finished with a pinch of sea salt and cracked pepper for a savory, golden-brown crunch.

NUTRITION

414kcal
Protein
23.5g
Fat
18.1g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Ground Beef (93% lean)

1 large Egg

240 grams Red Potatoes

1 cup Baby Spinach

2 teaspoons Avocado Oil

PREPARATION

  • 1

    Wash and dice the red potatoes into small half-inch cubes to ensure they cook quickly and evenly.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the diced potatoes to the skillet and cook for 8-10 minutes stirring occasionally until they are tender and develop a golden-brown crust.

  • 4

    Push the potatoes to one side of the pan and add the lean ground beef breaking it up with a spatula until fully browned and cooked through.

  • 5

    Toss the fresh baby spinach into the pan and stir for about 1 minute until it just begins to wilt.

  • 6

    Lower the heat to medium and pour in the whisked egg stirring gently to combine all ingredients until the egg is just set.

  • 7

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