Protein-Packed Herb-Scrambled Eggs with Sourdough Toast

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

Protein-Packed Herb-Scrambled Eggs with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Protein-Packed Herb-Scrambled Eggs with Sourdough Toast

Enjoy a hearty and protein-rich scramble crafted from a blend of whole eggs and egg whites, infused with fresh herbs and served alongside lightly toasted sourdough bread. This dish offers a delightful mix of creaminess from the eggs and crunch from the toast, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

403kcal
Protein
34.2g
Fat
20.7g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 egg whites

1 slice sourdough bread

1 teaspoon olive oil

2 tablespoons fresh parsley (chopped)

2 tablespoons fresh chives (chopped)

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Beat them together until fully combined.

  • 2

    Stir in the chopped fresh parsley and chives, and season with a pinch of salt and black pepper.

  • 3

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

  • 4

    Pour in the egg mixture and gently stir continuously to create soft curds, cooking until the eggs are just set but still moist, about 3-4 minutes.

  • 5

    While the eggs are cooking, toast the sourdough bread until golden and crisp.

  • 6

    Plate the scrambled eggs alongside the toasted sourdough bread and serve immediately.

Protein-Packed Herb-Scrambled Eggs with Sourdough Toast

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

Protein-Packed Herb-Scrambled Eggs with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Protein-Packed Herb-Scrambled Eggs with Sourdough Toast

Enjoy a hearty and protein-rich scramble crafted from a blend of whole eggs and egg whites, infused with fresh herbs and served alongside lightly toasted sourdough bread. This dish offers a delightful mix of creaminess from the eggs and crunch from the toast, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

403kcal
Protein
34.2g
Fat
20.7g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 egg whites

1 slice sourdough bread

1 teaspoon olive oil

2 tablespoons fresh parsley (chopped)

2 tablespoons fresh chives (chopped)

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Crack the eggs into a bowl and add the egg whites. Beat them together until fully combined.

  • 2

    Stir in the chopped fresh parsley and chives, and season with a pinch of salt and black pepper.

  • 3

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

  • 4

    Pour in the egg mixture and gently stir continuously to create soft curds, cooking until the eggs are just set but still moist, about 3-4 minutes.

  • 5

    While the eggs are cooking, toast the sourdough bread until golden and crisp.

  • 6

    Plate the scrambled eggs alongside the toasted sourdough bread and serve immediately.