Fluffy Egg White Scramble on Toasted Sourdough

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

Fluffy Egg White Scramble on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Scramble on Toasted Sourdough

Enjoy a light, yet protein-packed scramble featuring airy egg whites folded with fresh spinach and juicy diced tomatoes atop perfectly toasted sourdough bread. This versatile dish is as delightful for breakfast as it is for lunch or dinner, offering a clean and balanced meal with vibrant flavors and satisfying texture.

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NUTRITION

321kcal
Protein
33.3g
Fat
6.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Fresh Spinach (15g)

1/4 cup Diced Tomatoes (40g)

2 slices Sourdough Bread (112g total)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and diced tomatoes, sautéing for about 1-2 minutes until the spinach begins to wilt.

  • 3

    Pour in the egg whites and gently stir, cooking until they are softly scrambled and fluffy, about 3-4 minutes. Season with salt and pepper to taste.

  • 4

    While the egg whites are cooking, toast the sourdough bread slices until golden and crisp.

  • 5

    Plate the toasted sourdough and spoon the warm, fluffy egg white scramble over the top. Serve immediately.

Fluffy Egg White Scramble on Toasted Sourdough

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

Fluffy Egg White Scramble on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Fluffy Egg White Scramble on Toasted Sourdough

Enjoy a light, yet protein-packed scramble featuring airy egg whites folded with fresh spinach and juicy diced tomatoes atop perfectly toasted sourdough bread. This versatile dish is as delightful for breakfast as it is for lunch or dinner, offering a clean and balanced meal with vibrant flavors and satisfying texture.

NUTRITION

321kcal
Protein
33.3g
Fat
6.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (243g)

1/2 cup Fresh Spinach (15g)

1/4 cup Diced Tomatoes (40g)

2 slices Sourdough Bread (112g total)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    Add the fresh spinach and diced tomatoes, sautéing for about 1-2 minutes until the spinach begins to wilt.

  • 3

    Pour in the egg whites and gently stir, cooking until they are softly scrambled and fluffy, about 3-4 minutes. Season with salt and pepper to taste.

  • 4

    While the egg whites are cooking, toast the sourdough bread slices until golden and crisp.

  • 5

    Plate the toasted sourdough and spoon the warm, fluffy egg white scramble over the top. Serve immediately.