Fresh Mozzarella and Tomato Pesto Melt

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

Fresh Mozzarella and Tomato Pesto Melt

YOUR SOLIN GENERATED RECIPE

Fresh Mozzarella and Tomato Pesto Melt

A light yet satisfying melt featuring creamy fresh mozzarella, vine-ripened tomatoes, a hint of basil pesto, and protein-packed egg whites atop a slice of crusty sourdough. Perfect for any meal of the day, this dish marries melt-in-your-mouth textures with vibrant, fresh flavors.

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NUTRITION

548kcal
Protein
35g
Fat
26.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread (65g)

3 oz Fresh Mozzarella (85g)

1 medium Tomato (123g)

1 tbsp Basil Pesto (16g)

3 Egg Whites (99g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly toast the sourdough bread slice on both sides in the skillet until golden and crisp.

  • 3

    While the bread is toasting, slice the fresh mozzarella and tomato into even rounds.

  • 4

    In a small bowl, whisk the egg whites with a pinch of salt and pepper.

  • 5

    Once the bread is toasted, layer it with mozzarella slices, tomato rounds, and drizzle the basil pesto evenly over the top.

  • 6

    Pour the egg whites over the assembled ingredients and cover the skillet with a lid to allow the whites to gently cook and set.

  • 7

    Cook for 3-4 minutes until the mozzarella starts to melt and the egg whites are fully set.

  • 8

    Carefully remove from heat, slice if desired, and serve warm.

Fresh Mozzarella and Tomato Pesto Melt

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

Fresh Mozzarella and Tomato Pesto Melt

YOUR SOLIN GENERATED RECIPE

Fresh Mozzarella and Tomato Pesto Melt

A light yet satisfying melt featuring creamy fresh mozzarella, vine-ripened tomatoes, a hint of basil pesto, and protein-packed egg whites atop a slice of crusty sourdough. Perfect for any meal of the day, this dish marries melt-in-your-mouth textures with vibrant, fresh flavors.

NUTRITION

548kcal
Protein
35g
Fat
26.4g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread (65g)

3 oz Fresh Mozzarella (85g)

1 medium Tomato (123g)

1 tbsp Basil Pesto (16g)

3 Egg Whites (99g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Lightly toast the sourdough bread slice on both sides in the skillet until golden and crisp.

  • 3

    While the bread is toasting, slice the fresh mozzarella and tomato into even rounds.

  • 4

    In a small bowl, whisk the egg whites with a pinch of salt and pepper.

  • 5

    Once the bread is toasted, layer it with mozzarella slices, tomato rounds, and drizzle the basil pesto evenly over the top.

  • 6

    Pour the egg whites over the assembled ingredients and cover the skillet with a lid to allow the whites to gently cook and set.

  • 7

    Cook for 3-4 minutes until the mozzarella starts to melt and the egg whites are fully set.

  • 8

    Carefully remove from heat, slice if desired, and serve warm.