Scrambled Eggs with Sautéed Spinach and Feta on Whole Grain Toast

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

Scrambled Eggs with Sautéed Spinach and Feta on Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Feta on Whole Grain Toast

A delicious, nutrient-packed breakfast featuring softly scrambled egg and egg white combination gently folded with vibrant sautéed spinach and crumbled tangy feta, all served atop a perfectly toasted slice of whole grain bread. Finished with a rich butter finish and extra olive oil drizzle for a velvety mouthfeel and satisfying start to your day.

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NUTRITION

491kcal
Protein
19.6g
Fat
39.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

1 slice Whole Grain Bread (40g)

15g Feta Cheese

1 cup Fresh Spinach

3 tsp Olive Oil

33g Butter

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PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg white until well combined.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium-low heat. Add the spinach and sauté until wilted, about 1-2 minutes. Remove the spinach from the pan and set aside.

  • 3

    Wipe the skillet and add another teaspoon of olive oil along with the whisked eggs. Gently scramble the eggs over low heat until just set.

  • 4

    While the eggs are finishing, toast the whole grain bread and spread it with butter (combine about 1 teaspoon melted on the bread).

  • 5

    Fold the sautéed spinach and crumbled feta cheese (15g) into the scrambled eggs. Give a gentle stir to combine.

  • 6

    Drizzle the remaining olive oil (last teaspoon) over the eggs for extra richness if desired.

  • 7

    Plate the scrambled eggs alongside the buttered toast. Enjoy your balanced, flavorful breakfast!

Scrambled Eggs with Sautéed Spinach and Feta on Whole Grain Toast

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

Scrambled Eggs with Sautéed Spinach and Feta on Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Feta on Whole Grain Toast

A delicious, nutrient-packed breakfast featuring softly scrambled egg and egg white combination gently folded with vibrant sautéed spinach and crumbled tangy feta, all served atop a perfectly toasted slice of whole grain bread. Finished with a rich butter finish and extra olive oil drizzle for a velvety mouthfeel and satisfying start to your day.

NUTRITION

491kcal
Protein
19.6g
Fat
39.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

1 large Egg White (33g)

1 slice Whole Grain Bread (40g)

15g Feta Cheese

1 cup Fresh Spinach

3 tsp Olive Oil

33g Butter

PREPARATION

  • 1

    In a small bowl, whisk together the whole egg and egg white until well combined.

  • 2

    Heat 1 teaspoon of olive oil in a nonstick skillet over medium-low heat. Add the spinach and sauté until wilted, about 1-2 minutes. Remove the spinach from the pan and set aside.

  • 3

    Wipe the skillet and add another teaspoon of olive oil along with the whisked eggs. Gently scramble the eggs over low heat until just set.

  • 4

    While the eggs are finishing, toast the whole grain bread and spread it with butter (combine about 1 teaspoon melted on the bread).

  • 5

    Fold the sautéed spinach and crumbled feta cheese (15g) into the scrambled eggs. Give a gentle stir to combine.

  • 6

    Drizzle the remaining olive oil (last teaspoon) over the eggs for extra richness if desired.

  • 7

    Plate the scrambled eggs alongside the buttered toast. Enjoy your balanced, flavorful breakfast!