Scrambled Eggs with 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 Spinach and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Toasted Pumpkin Seeds

Fluffy eggs scrambled with fresh spinach and topped with golden toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

206kcal
Protein
11.9g
Fat
15.8g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Whole Milk

1 cup Fresh Spinach

1 tablespoon Pumpkin Seeds

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Place the pumpkin seeds in a small dry skillet over medium heat and toast for 2-3 minutes until fragrant and slightly golden, then set aside.

  • 2

    In a small bowl, whisk the egg and cow's milk together until the mixture is uniform and light.

  • 3

    Heat the olive oil in a non-stick skillet over medium-low heat.

  • 4

    Add the fresh spinach to the skillet and sauté for about 1 minute until just wilted.

  • 5

    Pour the egg and milk mixture over the spinach in the pan.

  • 6

    Gently stir the eggs with a spatula, pushing them from the edges toward the center until they are set but still moist.

  • 7

    Transfer the scrambled eggs to a plate and garnish with the toasted pumpkin seeds before serving.

Scrambled Eggs with 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 Spinach and Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Toasted Pumpkin Seeds

Fluffy eggs scrambled with fresh spinach and topped with golden toasted pumpkin seeds for a satisfying crunch.

NUTRITION

206kcal
Protein
11.9g
Fat
15.8g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/4 cup Whole Milk

1 cup Fresh Spinach

1 tablespoon Pumpkin Seeds

1 teaspoon Olive Oil

PREPARATION

  • 1

    Place the pumpkin seeds in a small dry skillet over medium heat and toast for 2-3 minutes until fragrant and slightly golden, then set aside.

  • 2

    In a small bowl, whisk the egg and cow's milk together until the mixture is uniform and light.

  • 3

    Heat the olive oil in a non-stick skillet over medium-low heat.

  • 4

    Add the fresh spinach to the skillet and sauté for about 1 minute until just wilted.

  • 5

    Pour the egg and milk mixture over the spinach in the pan.

  • 6

    Gently stir the eggs with a spatula, pushing them from the edges toward the center until they are set but still moist.

  • 7

    Transfer the scrambled eggs to a plate and garnish with the toasted pumpkin seeds before serving.