Egg and Veggie Scramble with Sautéed Spinach

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

Egg and Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Sautéed Spinach

Fluffy eggs scrambled with vibrant bell peppers and tender wilted spinach, served with creamy avocado and a side of sweet blueberries.

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NUTRITION

393kcal
Protein
29.6g
Fat
21.1g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

1/5 medium Avocado, sliced

1/2 cup Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the sautéed vegetables.

  • 6

    Cook the eggs, stirring gently and occasionally with a silicone spatula, until they are scrambled and fully set.

  • 7

    Transfer the scramble to a plate, top with the fresh avocado slices, and serve with the blueberries on the side.

Egg and Veggie Scramble with Sautéed Spinach

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

Egg and Veggie Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Sautéed Spinach

Fluffy eggs scrambled with vibrant bell peppers and tender wilted spinach, served with creamy avocado and a side of sweet blueberries.

NUTRITION

393kcal
Protein
29.6g
Fat
21.1g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

2 cups Fresh Spinach

1/2 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

1/5 medium Avocado, sliced

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the skillet and sauté for 3 to 4 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook for about 1 minute until the leaves are just wilted.

  • 4

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

  • 5

    Pour the egg mixture into the skillet over the sautéed vegetables.

  • 6

    Cook the eggs, stirring gently and occasionally with a silicone spatula, until they are scrambled and fully set.

  • 7

    Transfer the scramble to a plate, top with the fresh avocado slices, and serve with the blueberries on the side.