Name: Chicken and Egg Tortilla Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken breast; 2 large Eggs; 0.25 cup Rolled oats; 1 whole Almond flour tortilla; 1 cup Baby spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Egg Tortilla Scramble

Sautéed chicken and fluffy eggs scrambled with toasted oats and fresh spinach, served inside a warm almond flour tortilla for a satisfyingly crunchy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.1g

Fat

29.3g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

2 large Eggs

0.25 cup Rolled oats

1 whole Almond flour tortilla

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat a dry skillet over medium heat and toast the rolled oats for 2 minutes until they smell nutty and turn golden.
2
Transfer the toasted oats to a small bowl and set aside.
3
In the same skillet, add the olive oil and the diced chicken breast, sautéing until the chicken is golden brown and cooked through.
4
Add the baby spinach to the skillet and toss for 1 minute until the leaves are wilted.
5
Whisk the eggs with sea salt and black pepper in a bowl, then pour them into the skillet with the chicken and spinach.
6
Sprinkle the toasted oats over the eggs and scramble the mixture gently until the eggs are fluffy and fully set.
7
Briefly warm the almond flour tortilla in a clean pan or directly over a low gas flame until pliable.
8
Fill the center of the warm tortilla with the chicken and egg scramble and enjoy immediately.