Scrambled Eggs with Brown Rice and Spinach

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

Scrambled Eggs with Brown Rice and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Brown Rice and Spinach

Enjoy a protein-packed start with light, fluffy scrambled eggs mixed with nutritious brown rice and fresh spinach. This balanced breakfast not only meets your protein and calorie goals but also provides a delightful blend of textures and flavors, making it both energizing and satisfying.

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NUTRITION

204kcal
Protein
12g
Fat
10.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 Egg Whites

1/3 cup Cooked Brown Rice

1 cup Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Crack the 3 large eggs and separate 3 egg whites into a bowl. Whisk them together until well combined.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the whisked eggs and cook gently, stirring occasionally to form soft curds.

  • 4

    When the eggs are about halfway set, add the pre-cooked brown rice and fresh spinach to the skillet.

  • 5

    Continue to stir gently until the spinach is wilted and the eggs are fully cooked but still moist.

  • 6

    Season with a pinch of salt and pepper to taste, then serve warm.

Scrambled Eggs with Brown Rice and Spinach

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

Scrambled Eggs with Brown Rice and Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Brown Rice and Spinach

Enjoy a protein-packed start with light, fluffy scrambled eggs mixed with nutritious brown rice and fresh spinach. This balanced breakfast not only meets your protein and calorie goals but also provides a delightful blend of textures and flavors, making it both energizing and satisfying.

NUTRITION

204kcal
Protein
12g
Fat
10.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

3 Egg Whites

1/3 cup Cooked Brown Rice

1 cup Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Crack the 3 large eggs and separate 3 egg whites into a bowl. Whisk them together until well combined.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium heat.

  • 3

    Add the whisked eggs and cook gently, stirring occasionally to form soft curds.

  • 4

    When the eggs are about halfway set, add the pre-cooked brown rice and fresh spinach to the skillet.

  • 5

    Continue to stir gently until the spinach is wilted and the eggs are fully cooked but still moist.

  • 6

    Season with a pinch of salt and pepper to taste, then serve warm.