Scrambled Eggs with Sautéed Veggies and Sourdough Toast

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

Scrambled Eggs with Sautéed Veggies and Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Veggies and Sourdough Toast

Enjoy a hearty and energizing breakfast featuring fluffy scrambled eggs enriched with fresh spinach, cherry tomatoes, and red bell pepper, served alongside a toasted slice of sourdough bread. This meal delivers a perfect balance of protein and wholesome carbs to kickstart your day, with a flavorful twist from a drizzle of olive oil.

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NUTRITION

442kcal
Protein
35.2g
Fat
21.2g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 slice Sourdough Bread

1 cup fresh Spinach

1/2 cup Cherry Tomatoes

0.5 medium Red Bell Pepper

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk together until well combined.

  • 2

    Chop the spinach, halve the cherry tomatoes, and dice the red bell pepper into small pieces.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the red bell pepper first and sauté for about 2 minutes.

  • 4

    Add the spinach and cherry tomatoes to the skillet. Sauté for another 2 minutes until the vegetables soften slightly.

  • 5

    Pour the egg mixture over the vegetables. Allow the eggs to sit undisturbed for a few seconds, then gently stir using a spatula, forming soft curds. Continue to cook until the eggs are just set.

  • 6

    Meanwhile, toast the sourdough slice until golden and crisp.

  • 7

    Serve the scrambled eggs with the sautéed veggies alongside the toasted sourdough. Enjoy your balanced, protein-rich breakfast!

Scrambled Eggs with Sautéed Veggies and Sourdough Toast

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

Scrambled Eggs with Sautéed Veggies and Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Veggies and Sourdough Toast

Enjoy a hearty and energizing breakfast featuring fluffy scrambled eggs enriched with fresh spinach, cherry tomatoes, and red bell pepper, served alongside a toasted slice of sourdough bread. This meal delivers a perfect balance of protein and wholesome carbs to kickstart your day, with a flavorful twist from a drizzle of olive oil.

NUTRITION

442kcal
Protein
35.2g
Fat
21.2g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs

3 large Egg Whites

1 slice Sourdough Bread

1 cup fresh Spinach

1/2 cup Cherry Tomatoes

0.5 medium Red Bell Pepper

1 teaspoon Olive Oil

PREPARATION

  • 1

    Crack the whole eggs into a bowl and add the egg whites. Whisk together until well combined.

  • 2

    Chop the spinach, halve the cherry tomatoes, and dice the red bell pepper into small pieces.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the red bell pepper first and sauté for about 2 minutes.

  • 4

    Add the spinach and cherry tomatoes to the skillet. Sauté for another 2 minutes until the vegetables soften slightly.

  • 5

    Pour the egg mixture over the vegetables. Allow the eggs to sit undisturbed for a few seconds, then gently stir using a spatula, forming soft curds. Continue to cook until the eggs are just set.

  • 6

    Meanwhile, toast the sourdough slice until golden and crisp.

  • 7

    Serve the scrambled eggs with the sautéed veggies alongside the toasted sourdough. Enjoy your balanced, protein-rich breakfast!