Scrambled Eggs with Sautéed Spinach and Walnuts

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

Scrambled Eggs with Sautéed Spinach and Walnuts

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Walnuts

Soft-scrambled eggs folded with wilted baby spinach and toasted walnuts, served with a side of tart fresh raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

258kcal
Protein
12.9g
Fat
20.1g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

2 tablespoons Liquid Egg Whites

1 cup Baby Spinach

12 grams Walnuts

1.5 teaspoons Avocado Oil

50 grams Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the walnuts to the pan and toast for 1-2 minutes until fragrant and lightly golden.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until the mixture is uniform.

  • 5

    Pour the egg mixture into the skillet over the spinach and walnuts.

  • 6

    Stir gently and continuously with a spatula until the eggs are set but still creamy and soft.

  • 7

    Remove from heat immediately and transfer to a plate.

  • 8

    Serve the scramble warm with the fresh raspberries on the side for a bright, balanced breakfast.

Scrambled Eggs with Sautéed Spinach and Walnuts

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

Scrambled Eggs with Sautéed Spinach and Walnuts

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Walnuts

Soft-scrambled eggs folded with wilted baby spinach and toasted walnuts, served with a side of tart fresh raspberries.

NUTRITION

258kcal
Protein
12.9g
Fat
20.1g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

2 tablespoons Liquid Egg Whites

1 cup Baby Spinach

12 grams Walnuts

1.5 teaspoons Avocado Oil

50 grams Fresh Raspberries

PREPARATION

  • 1

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

  • 2

    Add the walnuts to the pan and toast for 1-2 minutes until fragrant and lightly golden.

  • 3

    Toss in the baby spinach and sauté for about 1 minute until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and egg whites until the mixture is uniform.

  • 5

    Pour the egg mixture into the skillet over the spinach and walnuts.

  • 6

    Stir gently and continuously with a spatula until the eggs are set but still creamy and soft.

  • 7

    Remove from heat immediately and transfer to a plate.

  • 8

    Serve the scramble warm with the fresh raspberries on the side for a bright, balanced breakfast.