Savory Make-Ahead Stovetop Eggs

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

Savory Make-Ahead Stovetop Eggs

YOUR SOLIN GENERATED RECIPE

Savory Make-Ahead Stovetop Eggs

Stovetop-seared egg frittata whisked with nutrient-dense spinach and savory nutritional yeast for a satisfyingly firm texture that holds up perfectly for meal prep.

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NUTRITION

359kcal
Protein
43.9g
Fat
16.2g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 tbsp nutritional yeast

0.5 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

  • 1

    In a medium bowl, whisk together the large eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper until the mixture is well-combined and slightly frothy.

  • 2

    Place a small non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the bottom of the pan.

  • 3

    Add the baby spinach to the skillet and sauté for 1 minute until it just begins to wilt.

  • 4

    Pour the egg mixture into the skillet over the spinach and sprinkle the finely chopped fresh chives evenly across the top.

  • 5

    Cover the skillet with a tight-fitting lid and cook for 8 to 10 minutes, or until the eggs are completely set in the center and the bottom is lightly golden.

  • 6

    Carefully slide the frittata onto a plate or cutting board and allow it to cool completely before slicing into wedges and storing in airtight containers for a quick reheat later.

Savory Make-Ahead Stovetop Eggs

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

Savory Make-Ahead Stovetop Eggs

YOUR SOLIN GENERATED RECIPE

Savory Make-Ahead Stovetop Eggs

Stovetop-seared egg frittata whisked with nutrient-dense spinach and savory nutritional yeast for a satisfyingly firm texture that holds up perfectly for meal prep.

NUTRITION

359kcal
Protein
43.9g
Fat
16.2g
Carbs
7.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 tbsp nutritional yeast

0.5 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

  • 1

    In a medium bowl, whisk together the large eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper until the mixture is well-combined and slightly frothy.

  • 2

    Place a small non-stick skillet over medium-low heat and add the extra virgin olive oil, swirling to coat the bottom of the pan.

  • 3

    Add the baby spinach to the skillet and sauté for 1 minute until it just begins to wilt.

  • 4

    Pour the egg mixture into the skillet over the spinach and sprinkle the finely chopped fresh chives evenly across the top.

  • 5

    Cover the skillet with a tight-fitting lid and cook for 8 to 10 minutes, or until the eggs are completely set in the center and the bottom is lightly golden.

  • 6

    Carefully slide the frittata onto a plate or cutting board and allow it to cool completely before slicing into wedges and storing in airtight containers for a quick reheat later.