Egg White and Zucchini Oatmeal with Sourdough Toast

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

Egg White and Zucchini Oatmeal with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Zucchini Oatmeal with Sourdough Toast

A hearty and delicious breakfast bowl featuring fluffy egg whites and rolled oats enriched with grated zucchini for a delightful texture, served alongside a perfectly toasted slice of sourdough bread. It’s a balanced meal that celebrates simple, fresh ingredients with a warm, comforting flavor.

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NUTRITION

348kcal
Protein
24.7g
Fat
8.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup rolled oats (dry, approx. 40g)

1/2 medium zucchini, grated (approx. 50g)

1 slice sourdough bread (approx. 40g)

Salt and pepper to taste

1 teaspoon olive oil

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PREPARATION

  • 1

    In a bowl, whisk together the egg whites with the rolled oats and grated zucchini. Season with a pinch of salt and pepper.

  • 2

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

  • 3

    Pour the mixture into the skillet and cook on low to medium heat, stirring occasionally until the oats have absorbed the moisture and the egg whites are set, about 4-5 minutes.

  • 4

    Meanwhile, toast the sourdough bread slice until golden crisp.

  • 5

    Plate the warm oatmeal mixture and serve with the toasted sourdough on the side, enjoying the blend of fluffy egg whites, nutty oats, and fresh zucchini.

Egg White and Zucchini Oatmeal with Sourdough Toast

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

Egg White and Zucchini Oatmeal with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg White and Zucchini Oatmeal with Sourdough Toast

A hearty and delicious breakfast bowl featuring fluffy egg whites and rolled oats enriched with grated zucchini for a delightful texture, served alongside a perfectly toasted slice of sourdough bread. It’s a balanced meal that celebrates simple, fresh ingredients with a warm, comforting flavor.

NUTRITION

348kcal
Protein
24.7g
Fat
8.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1/2 cup rolled oats (dry, approx. 40g)

1/2 medium zucchini, grated (approx. 50g)

1 slice sourdough bread (approx. 40g)

Salt and pepper to taste

1 teaspoon olive oil

PREPARATION

  • 1

    In a bowl, whisk together the egg whites with the rolled oats and grated zucchini. Season with a pinch of salt and pepper.

  • 2

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

  • 3

    Pour the mixture into the skillet and cook on low to medium heat, stirring occasionally until the oats have absorbed the moisture and the egg whites are set, about 4-5 minutes.

  • 4

    Meanwhile, toast the sourdough bread slice until golden crisp.

  • 5

    Plate the warm oatmeal mixture and serve with the toasted sourdough on the side, enjoying the blend of fluffy egg whites, nutty oats, and fresh zucchini.