Scrambled Eggs with Sourdough Toast and Sautéed Spinach

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

Scrambled Eggs with Sourdough Toast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sourdough Toast and Sautéed Spinach

Enjoy a simple yet satisfying breakfast featuring fluffy scrambled eggs enriched with fresh spinach, paired with a crisp slice of sourdough toast. A perfect blend of hearty protein and nutritious greens, this dish hits the spot to kickstart your day.

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NUTRITION

427kcal
Protein
27.9g
Fat
25.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 eggs

1 slice sourdough bread

1 cup fresh spinach

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté for about 1-2 minutes until it begins to wilt.

  • 4

    Pour the beaten eggs over the spinach and allow them to set for a few seconds before gently stirring to scramble.

  • 5

    Continue cooking until the eggs are softly scrambled and cooked through, making sure not to overcook.

  • 6

    Toast the sourdough bread to your preferred level of crispiness.

  • 7

    Plate the scrambled eggs and spinach alongside the toasted sourdough, and serve immediately.

Scrambled Eggs with Sourdough Toast and Sautéed Spinach

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

Scrambled Eggs with Sourdough Toast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sourdough Toast and Sautéed Spinach

Enjoy a simple yet satisfying breakfast featuring fluffy scrambled eggs enriched with fresh spinach, paired with a crisp slice of sourdough toast. A perfect blend of hearty protein and nutritious greens, this dish hits the spot to kickstart your day.

NUTRITION

427kcal
Protein
27.9g
Fat
25.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 eggs

1 slice sourdough bread

1 cup fresh spinach

1 teaspoon olive oil

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and beat them lightly with a pinch of salt and pepper.

  • 2

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

  • 3

    Add the fresh spinach to the skillet and sauté for about 1-2 minutes until it begins to wilt.

  • 4

    Pour the beaten eggs over the spinach and allow them to set for a few seconds before gently stirring to scramble.

  • 5

    Continue cooking until the eggs are softly scrambled and cooked through, making sure not to overcook.

  • 6

    Toast the sourdough bread to your preferred level of crispiness.

  • 7

    Plate the scrambled eggs and spinach alongside the toasted sourdough, and serve immediately.