Scrambled Eggs with Baby Spinach and Toasted Pumpkin Seeds

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

Scrambled Eggs with Baby Spinach and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Baby Spinach and Toasted Pumpkin Seeds

Soft-scrambled eggs folded with plenty of fresh baby spinach and topped with golden pumpkin seeds for a satisfying crunch.

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NUTRITION

187kcal
Protein
16.1g
Fat
11.8g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 cups Baby Spinach

1 teaspoon Pumpkin Seeds

Olive Oil Spray

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PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil spray and set over medium-low heat.

  • 2

    Add the pumpkin seeds to the dry pan and toast for about two minutes until fragrant, then remove and set aside.

  • 3

    Place the baby spinach in the skillet and sauté until the leaves are just wilted.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet with the spinach.

  • 5

    Stir the mixture gently with a spatula until the eggs are set and fluffy.

  • 6

    Serve the scramble immediately topped with the toasted pumpkin seeds.

Scrambled Eggs with Baby Spinach and Toasted Pumpkin Seeds

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

Scrambled Eggs with Baby Spinach and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Baby Spinach and Toasted Pumpkin Seeds

Soft-scrambled eggs folded with plenty of fresh baby spinach and topped with golden pumpkin seeds for a satisfying crunch.

NUTRITION

187kcal
Protein
16.1g
Fat
11.8g
Carbs
4.4g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

3 cups Baby Spinach

1 teaspoon Pumpkin Seeds

Olive Oil Spray

PREPARATION

  • 1

    Lightly coat a non-stick skillet with olive oil spray and set over medium-low heat.

  • 2

    Add the pumpkin seeds to the dry pan and toast for about two minutes until fragrant, then remove and set aside.

  • 3

    Place the baby spinach in the skillet and sauté until the leaves are just wilted.

  • 4

    Whisk the eggs in a small bowl and pour them into the skillet with the spinach.

  • 5

    Stir the mixture gently with a spatula until the eggs are set and fluffy.

  • 6

    Serve the scramble immediately topped with the toasted pumpkin seeds.