Scrambled Eggs with Sautéed Spinach and Avocado

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

Scrambled Eggs with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Avocado

Fluffy eggs scrambled with tender chicken and wilted spinach, topped with buttery avocado slices for a rich and satisfying start to your day.

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NUTRITION

279kcal
Protein
26.3g
Fat
16.7g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.2 ounces Cooked Chicken Breast, diced

1 cup Fresh Spinach

1.4 ounces Avocado, sliced

1 tablespoon Nonfat Greek Yogurt

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PREPARATION

  • 1

    In a small bowl, whisk the eggs and Greek yogurt together until smooth and well combined.

  • 2

    Heat a non-stick skillet over medium heat and lightly mist with avocado oil spray if needed.

  • 3

    Add the diced chicken breast and spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.

  • 4

    Reduce the heat to medium-low and pour the egg mixture into the skillet.

  • 5

    Gently stir the eggs with a spatula, folding them over the chicken and spinach until they are just set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste.

Scrambled Eggs with Sautéed Spinach and Avocado

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

Scrambled Eggs with Sautéed Spinach and Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Avocado

Fluffy eggs scrambled with tender chicken and wilted spinach, topped with buttery avocado slices for a rich and satisfying start to your day.

NUTRITION

279kcal
Protein
26.3g
Fat
16.7g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.2 ounces Cooked Chicken Breast, diced

1 cup Fresh Spinach

1.4 ounces Avocado, sliced

1 tablespoon Nonfat Greek Yogurt

PREPARATION

  • 1

    In a small bowl, whisk the eggs and Greek yogurt together until smooth and well combined.

  • 2

    Heat a non-stick skillet over medium heat and lightly mist with avocado oil spray if needed.

  • 3

    Add the diced chicken breast and spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.

  • 4

    Reduce the heat to medium-low and pour the egg mixture into the skillet.

  • 5

    Gently stir the eggs with a spatula, folding them over the chicken and spinach until they are just set and fluffy.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices.

  • 7

    Season with a pinch of sea salt and cracked black pepper to taste.