Name: Scrambled Eggs with Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1 cup Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1.5 tsp Extra Virgin Olive Oil; 35g Sliced Avocado; 1/4 tsp Ground Turmeric; Pinch of Sea Salt and Black Pepper

Scrambled Eggs with Spinach and Tomatoes

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 Spinach and Tomatoes

Fluffy eggs scrambled with sautéed baby spinach and juicy cherry tomatoes, seasoned with warm Indian turmeric and served with buttery avocado.

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NUTRITION

Protein

15g

Fat

21.8g

Carbs

7.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 tsp Extra Virgin Olive Oil

35g Sliced Avocado

1/4 tsp Ground Turmeric

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the halved cherry tomatoes to the skillet and sauté for 2 minutes until they begin to soften.
3
Add the baby spinach and cook for 1 minute until the leaves are just wilted.
4
In a small bowl, whisk the eggs with the ground turmeric, sea salt, and black pepper until well combined.
5
Lower the heat to medium-low and pour the egg mixture into the skillet over the vegetables.
6
Gently stir the eggs with a spatula, folding them over until they are set but still slightly moist.
7
Transfer the scramble to a plate and top with the fresh sliced avocado.