Spinach and Egg Salad (#63)

Spinach and Egg Salad (#63)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 10
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• Pescatarian
• Halal
• Kosher

Equipment

• Small saucepan
• Medium bowl
• Measuring spoons

Ingredients

1. 2 large eggs
2. 2 cups spinach, fresh
3. 1 tablespoon olive oil
4. 1 teaspoon lemon juice
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. In a small saucepan, bring water to a boil, add eggs, and cook for 10 minutes, then cool, peel, and slice.
2. In a medium bowl, toss spinach with olive oil, lemon juice, salt, and pepper.
3. Divide spinach into two bowls, top each with sliced egg, and serve fresh.

Storage

Refrigerate components separately in airtight containers for up to 2 days. Assemble fresh before eating.

Nutrition

• Calories: 160
• Protein: 8g
• Fat: 12g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A