Spinach and Tomato Scrambled Eggs on Wheat Toast

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

Spinach and Tomato Scrambled Eggs on Wheat Toast

YOUR SOLIN GENERATED RECIPE

Spinach and Tomato Scrambled Eggs on Wheat Toast

A light and savory breakfast that harmoniously blends fresh spinach and diced tomatoes with softly scrambled eggs on perfectly toasted wheat bread. This dish highlights the natural flavors of each ingredient while keeping the protein and calorie contents balanced for a gentle morning start.

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NUTRITION

227kcal
Protein
11.5g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/2 large Egg White

1/2 cup Fresh Spinach

1/4 medium Tomato (diced)

1 slice Wheat Bread

1.5 teaspoons Olive Oil

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PREPARATION

  • 1

    Warm a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Whisk together 1 whole egg and 1/2 egg white in a small bowl until combined.

  • 3

    Add the fresh spinach and diced tomato to the skillet and sauté for about 1 minute until they begin to soften.

  • 4

    Pour the egg mixture into the skillet with the vegetables and gently scramble until the eggs are softly set.

  • 5

    Toast the slice of wheat bread until golden brown.

  • 6

    Serve the scrambled eggs on the toasted wheat bread and enjoy immediately.

Spinach and Tomato Scrambled Eggs on Wheat Toast

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

Spinach and Tomato Scrambled Eggs on Wheat Toast

YOUR SOLIN GENERATED RECIPE

Spinach and Tomato Scrambled Eggs on Wheat Toast

A light and savory breakfast that harmoniously blends fresh spinach and diced tomatoes with softly scrambled eggs on perfectly toasted wheat bread. This dish highlights the natural flavors of each ingredient while keeping the protein and calorie contents balanced for a gentle morning start.

NUTRITION

227kcal
Protein
11.5g
Fat
13g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/2 large Egg White

1/2 cup Fresh Spinach

1/4 medium Tomato (diced)

1 slice Wheat Bread

1.5 teaspoons Olive Oil

PREPARATION

  • 1

    Warm a non-stick skillet over medium heat and add 1.5 teaspoons of olive oil.

  • 2

    Whisk together 1 whole egg and 1/2 egg white in a small bowl until combined.

  • 3

    Add the fresh spinach and diced tomato to the skillet and sauté for about 1 minute until they begin to soften.

  • 4

    Pour the egg mixture into the skillet with the vegetables and gently scramble until the eggs are softly set.

  • 5

    Toast the slice of wheat bread until golden brown.

  • 6

    Serve the scrambled eggs on the toasted wheat bread and enjoy immediately.