Vegetable and Lentil Egg Scramble with Sautéed Spinach

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

Vegetable and Lentil Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Vegetable and Lentil Egg Scramble with Sautéed Spinach

A vibrant scramble of farm-fresh eggs, protein-rich lentils, and sautéed peppers, served over a bed of wilted spinach and topped with creamy avocado.

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NUTRITION

438kcal
Protein
24.9g
Fat
24.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Cooked Brown Lentils

2 cups Fresh Spinach

1/2 cup diced Red Bell Pepper

2 teaspoons Avocado Oil

30g Fresh Avocado

30g diced Red Onion

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PREPARATION

  • 1

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

  • 2

    Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the cooked lentils and fresh spinach, cooking just until the spinach has wilted and the lentils are heated through.

  • 4

    In a small bowl, whisk the eggs together with a pinch of salt and pepper.

  • 5

    Pour the eggs into the skillet with the vegetable mixture and cook, stirring gently with a spatula, until the eggs are set to your desired consistency.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.

Vegetable and Lentil Egg Scramble with Sautéed Spinach

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

Vegetable and Lentil Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Vegetable and Lentil Egg Scramble with Sautéed Spinach

A vibrant scramble of farm-fresh eggs, protein-rich lentils, and sautéed peppers, served over a bed of wilted spinach and topped with creamy avocado.

NUTRITION

438kcal
Protein
24.9g
Fat
24.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Cooked Brown Lentils

2 cups Fresh Spinach

1/2 cup diced Red Bell Pepper

2 teaspoons Avocado Oil

30g Fresh Avocado

30g diced Red Onion

PREPARATION

  • 1

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

  • 2

    Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.

  • 3

    Stir in the cooked lentils and fresh spinach, cooking just until the spinach has wilted and the lentils are heated through.

  • 4

    In a small bowl, whisk the eggs together with a pinch of salt and pepper.

  • 5

    Pour the eggs into the skillet with the vegetable mixture and cook, stirring gently with a spatula, until the eggs are set to your desired consistency.

  • 6

    Transfer the scramble to a plate and top with the fresh avocado slices before serving.