Scrambled Eggs with Oats and Roasted Pumpkin

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

Scrambled Eggs with Oats and Roasted Pumpkin

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Oats and Roasted Pumpkin

Wholesome eggs scrambled with toasted oats and tender roasted pumpkin, finished with a sprinkle of crunchy pepitas.

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NUTRITION

419kcal
Protein
33.1g
Fat
21.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Egg Whites

20g Rolled Oats

120g Roasted Pumpkin Cubes

1 tsp Extra Virgin Olive Oil

0.5 cup Baby Spinach

10g Pumpkin Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed pumpkin with a tiny pinch of salt and roast for 20 minutes until tender.

  • 2

    Place a non-stick skillet over medium heat and add the rolled oats, toasting them for 2 minutes until they smell nutty and fragrant.

  • 3

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 4

    Add the olive oil to the skillet with the toasted oats, then pour in the egg mixture.

  • 5

    Gently fold in the roasted pumpkin cubes and the baby spinach.

  • 6

    Cook the mixture, stirring occasionally with a spatula, until the eggs are just set and the spinach has wilted.

  • 7

    Transfer the scramble to a plate and top with the pumpkin seeds for a satisfying crunch.

Scrambled Eggs with Oats and Roasted Pumpkin

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

Scrambled Eggs with Oats and Roasted Pumpkin

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Oats and Roasted Pumpkin

Wholesome eggs scrambled with toasted oats and tender roasted pumpkin, finished with a sprinkle of crunchy pepitas.

NUTRITION

419kcal
Protein
33.1g
Fat
21.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.5 cup Egg Whites

20g Rolled Oats

120g Roasted Pumpkin Cubes

1 tsp Extra Virgin Olive Oil

0.5 cup Baby Spinach

10g Pumpkin Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the cubed pumpkin with a tiny pinch of salt and roast for 20 minutes until tender.

  • 2

    Place a non-stick skillet over medium heat and add the rolled oats, toasting them for 2 minutes until they smell nutty and fragrant.

  • 3

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 4

    Add the olive oil to the skillet with the toasted oats, then pour in the egg mixture.

  • 5

    Gently fold in the roasted pumpkin cubes and the baby spinach.

  • 6

    Cook the mixture, stirring occasionally with a spatula, until the eggs are just set and the spinach has wilted.

  • 7

    Transfer the scramble to a plate and top with the pumpkin seeds for a satisfying crunch.