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.

Scrambled Eggs with Sautéed Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Quinoa

Fluffy scrambled eggs tossed with nutty quinoa and tender sautéed spinach, finished with a sprinkle of sea salt and a touch of buttery avocado oil.

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NUTRITION

384kcal
Protein
22.4g
Fat
21g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Large Egg White

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1/4 cup Red Onion, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion to the skillet and sauté for 2-3 minutes until translucent and fragrant.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 4

    Stir in the cooked quinoa and heat for 1 minute to ensure it is warmed through.

  • 5

    In a small bowl, whisk together the whole eggs and the egg white until well combined.

  • 6

    Lower the heat slightly and pour the egg mixture into the skillet.

  • 7

    Gently scramble the eggs with the vegetables and quinoa using a spatula until the eggs are just set and fluffy.

  • 8

    Season with a pinch of sea salt and freshly ground black pepper to taste before serving.

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.

Scrambled Eggs with Sautéed Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Quinoa

Fluffy scrambled eggs tossed with nutty quinoa and tender sautéed spinach, finished with a sprinkle of sea salt and a touch of buttery avocado oil.

NUTRITION

384kcal
Protein
22.4g
Fat
21g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 Large Egg White

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

2 teaspoons Avocado Oil

1/4 cup Red Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced red onion to the skillet and sauté for 2-3 minutes until translucent and fragrant.

  • 3

    Add the fresh spinach to the pan and cook until just wilted, about 1-2 minutes.

  • 4

    Stir in the cooked quinoa and heat for 1 minute to ensure it is warmed through.

  • 5

    In a small bowl, whisk together the whole eggs and the egg white until well combined.

  • 6

    Lower the heat slightly and pour the egg mixture into the skillet.

  • 7

    Gently scramble the eggs with the vegetables and quinoa using a spatula until the eggs are just set and fluffy.

  • 8

    Season with a pinch of sea salt and freshly ground black pepper to taste before serving.