Egg and Vegetable Scramble with Sautéed Spinach

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

Egg and Vegetable Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Sautéed Spinach

Pan-scrambled eggs and lean beef tossed with sautéed bell peppers, served alongside tender spinach and a side of juicy blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
29.3g
Fat
20.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Ground Beef (93% Lean)

1 cup Fresh Spinach

1/2 cup Red Bell Pepper

1 teaspoon Avocado Oil

1/2 cup Fresh Blueberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the ground beef to the skillet and cook until browned, using a spatula to break it into small crumbles.

  • 3

    Stir in the diced red bell peppers and sauté for about two minutes until they begin to soften.

  • 4

    Whisk the eggs in a small bowl and pour them over the beef and pepper mixture.

  • 5

    Scramble the eggs gently until they are fully set and combined with the other ingredients.

  • 6

    Transfer the scramble to a plate and add the spinach to the hot pan, tossing for thirty seconds until just wilted.

  • 7

    Serve the warm scramble and spinach alongside a portion of juicy blueberries.

Egg and Vegetable Scramble with Sautéed Spinach

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

Egg and Vegetable Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Sautéed Spinach

Pan-scrambled eggs and lean beef tossed with sautéed bell peppers, served alongside tender spinach and a side of juicy blueberries.

NUTRITION

361kcal
Protein
29.3g
Fat
20.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 ounces Ground Beef (93% Lean)

1 cup Fresh Spinach

1/2 cup Red Bell Pepper

1 teaspoon Avocado Oil

1/2 cup Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Add the ground beef to the skillet and cook until browned, using a spatula to break it into small crumbles.

  • 3

    Stir in the diced red bell peppers and sauté for about two minutes until they begin to soften.

  • 4

    Whisk the eggs in a small bowl and pour them over the beef and pepper mixture.

  • 5

    Scramble the eggs gently until they are fully set and combined with the other ingredients.

  • 6

    Transfer the scramble to a plate and add the spinach to the hot pan, tossing for thirty seconds until just wilted.

  • 7

    Serve the warm scramble and spinach alongside a portion of juicy blueberries.