Classic Protein-Packed Scrambled Eggs

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

Classic Protein-Packed Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Classic Protein-Packed Scrambled Eggs

Fluffy eggs whisked with egg whites and sautéed with fresh spinach, finished with a sprinkle of tangy feta cheese for a creamy and savory bite.

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NUTRITION

473kcal
Protein
50.6g
Fat
27.3g
Carbs
6.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup baby spinach

1 oz feta cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform and slightly frothy.

  • 2

    Heat the ghee in a large non-stick skillet over medium-low heat until melted and coating the pan.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until it just begins to wilt.

  • 4

    Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds to set the bottom.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.

  • 6

    Continue folding the eggs gently for 2-3 minutes, then sprinkle with sea salt, black pepper, and crumbled feta cheese.

  • 7

    Remove the pan from the heat while the eggs still look slightly wet, as they will finish cooking on the plate.

Classic Protein-Packed Scrambled Eggs

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

Classic Protein-Packed Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Classic Protein-Packed Scrambled Eggs

Fluffy eggs whisked with egg whites and sautéed with fresh spinach, finished with a sprinkle of tangy feta cheese for a creamy and savory bite.

NUTRITION

473kcal
Protein
50.6g
Fat
27.3g
Carbs
6.0g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup baby spinach

1 oz feta cheese

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Whisk the whole eggs and egg whites together in a medium bowl until the mixture is uniform and slightly frothy.

  • 2

    Heat the ghee in a large non-stick skillet over medium-low heat until melted and coating the pan.

  • 3

    Add the baby spinach to the skillet and sauté for about 1 minute until it just begins to wilt.

  • 4

    Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds to set the bottom.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.

  • 6

    Continue folding the eggs gently for 2-3 minutes, then sprinkle with sea salt, black pepper, and crumbled feta cheese.

  • 7

    Remove the pan from the heat while the eggs still look slightly wet, as they will finish cooking on the plate.