Hearty Scrambled Eggs with Spinach

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

Hearty Scrambled Eggs with Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Spinach

Fluffy pasture-raised eggs whisked with egg whites and folded into sautéed baby spinach, topped with tangy crumbled feta for a savory and satisfying morning start.

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NUTRITION

447kcal
Protein
41.8g
Fat
23.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.75 cup Egg whites

1 cup Baby spinach

1 oz Feta cheese

1 tsp Extra virgin olive oil

1 slice Sprouted grain bread

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

  • 1

    Toast the sprouted grain bread until golden brown and set aside.

  • 2

    In a medium bowl, whisk the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and frothy.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Use a spatula to gently sweep the eggs across the pan, creating large, soft curds.

  • 7

    Once the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta over the top.

  • 8

    Remove the skillet from the heat to prevent overcooking and serve the eggs immediately with the toast.

Hearty Scrambled Eggs with Spinach

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

Hearty Scrambled Eggs with Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Spinach

Fluffy pasture-raised eggs whisked with egg whites and folded into sautéed baby spinach, topped with tangy crumbled feta for a savory and satisfying morning start.

NUTRITION

447kcal
Protein
41.8g
Fat
23.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.75 cup Egg whites

1 cup Baby spinach

1 oz Feta cheese

1 tsp Extra virgin olive oil

1 slice Sprouted grain bread

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

  • 1

    Toast the sprouted grain bread until golden brown and set aside.

  • 2

    In a medium bowl, whisk the whole eggs, egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and frothy.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Use a spatula to gently sweep the eggs across the pan, creating large, soft curds.

  • 7

    Once the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta over the top.

  • 8

    Remove the skillet from the heat to prevent overcooking and serve the eggs immediately with the toast.