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

Savor this delightful melt that pairs creamy fresh mozzarella with juicy tomato slices and a vibrant pesto, all layered on toasted whole wheat bread and finished with a softly-cooked egg. This versatile dish works beautifully for breakfast, lunch, or dinner, offering a balanced combination of flavors and textures.

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NUTRITION

518kcal
Protein
32g
Fat
34g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Fresh Mozzarella

1 slice Whole Wheat Bread

1 medium Tomato

1 tablespoon Basil Pesto

1 large Egg

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Begin by toasting the slice of whole wheat bread on one side until it becomes lightly golden.

  • 2

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

  • 3

    Spread the basil pesto evenly over the toasted side of the bread.

  • 4

    Layer the mozzarella and tomato slices on the pesto-covered bread. Season lightly with salt and pepper if desired.

  • 5

    In the same skillet, gently fry the egg to your preference (sunny-side up works great to add a creamy yolk that ties the flavors together).

  • 6

    Once the egg is cooked, carefully place it atop the layered cheese and tomatoes.

  • 7

    Optionally, return the assembled open-faced sandwich to the skillet or oven for 1-2 minutes if you prefer the cheese slightly melted.

  • 8

    Serve immediately and enjoy your Fresh Mozzarella and Tomato Pesto Melt.

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

Savor this delightful melt that pairs creamy fresh mozzarella with juicy tomato slices and a vibrant pesto, all layered on toasted whole wheat bread and finished with a softly-cooked egg. This versatile dish works beautifully for breakfast, lunch, or dinner, offering a balanced combination of flavors and textures.

NUTRITION

518kcal
Protein
32g
Fat
34g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Fresh Mozzarella

1 slice Whole Wheat Bread

1 medium Tomato

1 tablespoon Basil Pesto

1 large Egg

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat. Begin by toasting the slice of whole wheat bread on one side until it becomes lightly golden.

  • 2

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

  • 3

    Spread the basil pesto evenly over the toasted side of the bread.

  • 4

    Layer the mozzarella and tomato slices on the pesto-covered bread. Season lightly with salt and pepper if desired.

  • 5

    In the same skillet, gently fry the egg to your preference (sunny-side up works great to add a creamy yolk that ties the flavors together).

  • 6

    Once the egg is cooked, carefully place it atop the layered cheese and tomatoes.

  • 7

    Optionally, return the assembled open-faced sandwich to the skillet or oven for 1-2 minutes if you prefer the cheese slightly melted.

  • 8

    Serve immediately and enjoy your Fresh Mozzarella and Tomato Pesto Melt.