Herb-Scrambled Eggs with Spinach on Toasted Sourdough

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

Herb-Scrambled Eggs with Spinach on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Scrambled Eggs with Spinach on Toasted Sourdough

A hearty, flavorful dish featuring creamy, herb-infused scrambled eggs with vibrant spinach served atop toasted sourdough bread. Each bite offers a balance of protein, wholesome carbs, and a hint of olive oil, perfect for starting the day or a fulfilling meal any time.

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NUTRITION

197kcal
Protein
10.9g
Fat
10.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 eggs

1 cup spinach

2 slices sourdough bread

1 tsp olive oil

Fresh herbs, salt & pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them thoroughly with a pinch of salt, pepper, and a handful of chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Add the spinach to the skillet and sauté for about 1 minute until slightly wilted.

  • 4

    Pour in the whisked eggs and allow them to set for a few seconds before gently stirring with a spatula to create soft curds.

  • 5

    Continue cooking, stirring occasionally, until the eggs are fully scrambled but still moist and creamy.

  • 6

    Meanwhile, toast the sourdough bread slices until golden brown.

  • 7

    Plate the toasted sourdough, top with the herb-scrambled eggs and spinach, and serve immediately.

Herb-Scrambled Eggs with Spinach on Toasted Sourdough

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

Herb-Scrambled Eggs with Spinach on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Herb-Scrambled Eggs with Spinach on Toasted Sourdough

A hearty, flavorful dish featuring creamy, herb-infused scrambled eggs with vibrant spinach served atop toasted sourdough bread. Each bite offers a balance of protein, wholesome carbs, and a hint of olive oil, perfect for starting the day or a fulfilling meal any time.

NUTRITION

197kcal
Protein
10.9g
Fat
10.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 eggs

1 cup spinach

2 slices sourdough bread

1 tsp olive oil

Fresh herbs, salt & pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them thoroughly with a pinch of salt, pepper, and a handful of chopped fresh herbs.

  • 2

    Heat a non-stick skillet over medium heat and add the olive oil.

  • 3

    Add the spinach to the skillet and sauté for about 1 minute until slightly wilted.

  • 4

    Pour in the whisked eggs and allow them to set for a few seconds before gently stirring with a spatula to create soft curds.

  • 5

    Continue cooking, stirring occasionally, until the eggs are fully scrambled but still moist and creamy.

  • 6

    Meanwhile, toast the sourdough bread slices until golden brown.

  • 7

    Plate the toasted sourdough, top with the herb-scrambled eggs and spinach, and serve immediately.