YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Mince Meat and Spinach
Pan-sautéed lean ground beef and wilted spinach folded into fluffy scrambled eggs, served over warm brown rice with a pinch of savory garlic.
INGREDIENTS
2 large Eggs
2 ounces Lean Ground Beef (90/10)
1 cup Baby Spinach
0.5 cup Cooked Brown Rice
1 teaspoon Olive Oil
PREPARATION
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.
Add the baby spinach to the beef and sauté for about 1 minute until the leaves are just wilted.
In a small bowl, whisk the eggs together and pour them into the skillet with the beef and spinach.
Gently stir the mixture with a spatula, scrambling the eggs until they are set but still soft and fluffy.
Place the warm cooked brown rice in a bowl and top with the egg and beef scramble.
Season with a pinch of sea salt and black pepper if desired before serving.