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 flavorful scramble featuring farm-fresh eggs lightly blended with chopped garden herbs, cooked to a soft, creamy perfection with a hint of olive oil, and served alongside a crisp slice of toasted sourdough topped with tangy low-fat cottage cheese.

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NUTRITION

542kcal
Protein
41.1g
Fat
28g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1 slice sourdough bread (40g)

1/2 cup low-fat cottage cheese (120g)

1 tsp olive oil (5g)

2 tbsp mixed fresh herbs (parsley & basil)

Salt and pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them until well combined, then stir in the chopped fresh herbs along with a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-low heat and add the olive oil, ensuring the surface is evenly coated.

  • 3

    Pour the egg mixture into the skillet and gently stir, allowing the eggs to form soft curds without overcooking.

  • 4

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

  • 5

    Once the eggs are softly scrambled and just set, remove them from the heat.

  • 6

    Plate the scrambled eggs alongside the toasted sourdough, and dollop the low-fat cottage cheese on the toast for a creamy complement.

  • 7

    Serve immediately and enjoy your protein-packed meal.

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 flavorful scramble featuring farm-fresh eggs lightly blended with chopped garden herbs, cooked to a soft, creamy perfection with a hint of olive oil, and served alongside a crisp slice of toasted sourdough topped with tangy low-fat cottage cheese.

NUTRITION

542kcal
Protein
41.1g
Fat
28g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1 slice sourdough bread (40g)

1/2 cup low-fat cottage cheese (120g)

1 tsp olive oil (5g)

2 tbsp mixed fresh herbs (parsley & basil)

Salt and pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them until well combined, then stir in the chopped fresh herbs along with a pinch of salt and pepper.

  • 2

    Heat a non-stick skillet over medium-low heat and add the olive oil, ensuring the surface is evenly coated.

  • 3

    Pour the egg mixture into the skillet and gently stir, allowing the eggs to form soft curds without overcooking.

  • 4

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

  • 5

    Once the eggs are softly scrambled and just set, remove them from the heat.

  • 6

    Plate the scrambled eggs alongside the toasted sourdough, and dollop the low-fat cottage cheese on the toast for a creamy complement.

  • 7

    Serve immediately and enjoy your protein-packed meal.