YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Lean Beef
Pan-seared lean beef and wilted baby spinach folded into soft scrambled eggs, finished with a pinch of sea salt and cracked black pepper for a savory, velvety bite.
INGREDIENTS
2.75 ounces Lean Ground Beef (95% lean)
2 large Eggs
2 cups Baby Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat a non-stick skillet over medium heat and add one teaspoon of olive oil.
Add the lean ground beef to the skillet, breaking it apart with a spatula until browned and cooked through.
Toss in the baby spinach and sauté for 1-2 minutes until just wilted, then remove the beef and spinach mixture from the pan and set aside.
Wipe the skillet clean if needed, add the remaining teaspoon of olive oil, and lower the heat to medium-low.
Whisk the eggs in a small bowl and pour them into the skillet, stirring gently with a spatula.
When the eggs are nearly set, fold the beef and spinach back in to combine.
Season with a pinch of salt and pepper and serve immediately while warm.