Name: Scrambled Eggs with Sautéed Spinach and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 80g Egg Whites; 1/4 cup cooked Quinoa; 2 cups fresh Spinach; 1 tsp Olive Oil; 1 pinch Sea Salt

Scrambled Eggs with Sautéed Spinach and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Quinoa

Fluffy scrambled eggs and egg whites folded with fresh spinach and nutty quinoa, finished with a drizzle of heart-healthy olive oil and a pinch of flaky sea salt.

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NUTRITION

Protein

25g

Fat

15.7g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

80g Egg Whites

1/4 cup cooked Quinoa

2 cups fresh Spinach

1 tsp Olive Oil

1 pinch Sea Salt

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PREPARATION

1
Whisk the whole eggs and egg whites together in a small bowl with a pinch of sea salt until well combined.
2
Heat the olive oil in a medium non-stick skillet over medium heat.
3
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
4
Stir in the cooked quinoa and cook for an additional minute to ensure it is heated through.
5
Lower the heat slightly and pour the egg mixture into the skillet over the spinach and quinoa.
6
Gently move the eggs with a spatula, folding them over the vegetables and grain until the eggs are set and fluffy.
7
Remove from heat and serve immediately while hot.