Scrambled Eggs with Lean Ground Beef and Spinach

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

Scrambled Eggs with Lean Ground Beef and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Lean Ground Beef and Spinach

Pan-seared lean beef and fluffy eggs tossed with wilted baby spinach and juicy, blistered cherry tomatoes.

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NUTRITION

411kcal
Protein
33.3g
Fat
28g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Beef (95/5)

2 Large Eggs

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

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PREPARATION

  • 1

    Heat two teaspoons of avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the lean ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.

  • 3

    Stir in the cherry tomatoes and sauté for 2-3 minutes until they begin to soften and the skins start to blister.

  • 4

    Add the baby spinach to the pan and cook briefly until the leaves are just wilted, then remove the beef and vegetable mixture from the skillet and set aside.

  • 5

    Lower the heat to medium and add the remaining teaspoon of avocado oil to the skillet.

  • 6

    Whisk the eggs in a small bowl and pour them into the skillet, scrambling gently until they are soft and set.

  • 7

    Fold the beef and vegetable mixture back into the eggs, season with a pinch of sea salt and black pepper, and serve immediately.

Scrambled Eggs with Lean Ground Beef and Spinach

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

Scrambled Eggs with Lean Ground Beef and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Lean Ground Beef and Spinach

Pan-seared lean beef and fluffy eggs tossed with wilted baby spinach and juicy, blistered cherry tomatoes.

NUTRITION

411kcal
Protein
33.3g
Fat
28g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Beef (95/5)

2 Large Eggs

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Avocado Oil

PREPARATION

  • 1

    Heat two teaspoons of avocado oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the lean ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.

  • 3

    Stir in the cherry tomatoes and sauté for 2-3 minutes until they begin to soften and the skins start to blister.

  • 4

    Add the baby spinach to the pan and cook briefly until the leaves are just wilted, then remove the beef and vegetable mixture from the skillet and set aside.

  • 5

    Lower the heat to medium and add the remaining teaspoon of avocado oil to the skillet.

  • 6

    Whisk the eggs in a small bowl and pour them into the skillet, scrambling gently until they are soft and set.

  • 7

    Fold the beef and vegetable mixture back into the eggs, season with a pinch of sea salt and black pepper, and serve immediately.