Egg and Vegetable Scramble with Toast

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

Egg and Vegetable Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Toast

A light yet satisfying breakfast scramble featuring a blend of farm-fresh eggs and colorful sautéed vegetables, paired with a crisp slice of whole wheat toast. Perfect for a morning boost without overloading on protein, this dish is delicately seasoned and finished with a drizzle of olive oil for a subtle richness.

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NUTRITION

234kcal
Protein
13.6g
Fat
10.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

0.75 large Egg White

0.5 cup Mixed Vegetables

1 slice Whole Wheat Bread

2.5 teaspoons Olive Oil

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PREPARATION

  • 1

    In a small bowl, lightly beat the whole egg and 0.75 egg white until well combined.

  • 2

    Heat a non-stick skillet over medium heat and add 2.5 teaspoons of olive oil.

  • 3

    Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they soften slightly.

  • 4

    Pour in the egg mixture and gently stir to combine with the vegetables. Allow the eggs to set and scramble until just cooked, about 2-3 minutes.

  • 5

    Toast the whole wheat bread until golden and serve on the side with the scramble.

  • 6

    Plate the scramble alongside the toast and enjoy a balanced, flavorful breakfast.

Egg and Vegetable Scramble with Toast

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

Egg and Vegetable Scramble with Toast

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Toast

A light yet satisfying breakfast scramble featuring a blend of farm-fresh eggs and colorful sautéed vegetables, paired with a crisp slice of whole wheat toast. Perfect for a morning boost without overloading on protein, this dish is delicately seasoned and finished with a drizzle of olive oil for a subtle richness.

NUTRITION

234kcal
Protein
13.6g
Fat
10.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg

0.75 large Egg White

0.5 cup Mixed Vegetables

1 slice Whole Wheat Bread

2.5 teaspoons Olive Oil

PREPARATION

  • 1

    In a small bowl, lightly beat the whole egg and 0.75 egg white until well combined.

  • 2

    Heat a non-stick skillet over medium heat and add 2.5 teaspoons of olive oil.

  • 3

    Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they soften slightly.

  • 4

    Pour in the egg mixture and gently stir to combine with the vegetables. Allow the eggs to set and scramble until just cooked, about 2-3 minutes.

  • 5

    Toast the whole wheat bread until golden and serve on the side with the scramble.

  • 6

    Plate the scramble alongside the toast and enjoy a balanced, flavorful breakfast.