Creamy Scrambled Eggs with Sautéed Spinach, Avocado, and Whole Grain Toast

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

Creamy Scrambled Eggs with Sautéed Spinach, Avocado, and Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach, Avocado, and Whole Grain Toast

A delicious twist on classic scrambled eggs featuring a blend of whole eggs and egg whites for a protein boost, tender sautéed spinach, creamy avocado slices, and a perfectly toasted whole grain bread. The addition of a light sprinkle of low-fat cheese and a touch of milk elevates the texture to create an irresistibly smooth scramble that's both satisfying and nourishing.

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NUTRITION

312kcal
Protein
18g
Fat
19.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (~150g)

2 Egg Whites (~66g)

1 cup Fresh Spinach (~30g)

1/4 Avocado (~50g)

1 slice Whole Grain Bread (~28g)

1 tbsp Low-Fat Milk (15g)

1 tsp Olive Oil (5g)

1/8 cup Low-Fat Shredded Cheese (~15g)

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PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites, and whisk thoroughly with the low-fat milk until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 3

    Pour the egg mixture over the spinach in the skillet. Allow the eggs to set for a few seconds, then gently stir and fold continuously to create soft curds.

  • 4

    When the eggs are nearly cooked but still slightly runny, sprinkle in the low-fat shredded cheese and continue to stir until the eggs are creamy and fully cooked.

  • 5

    Toast the whole grain bread to your desired level of crispiness.

  • 6

    Plate the creamy scrambled eggs with sautéed spinach alongside the toast, and top or serve with slices of avocado. Season with salt and pepper to taste, if desired.

Creamy Scrambled Eggs with Sautéed Spinach, Avocado, and Whole Grain Toast

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

Creamy Scrambled Eggs with Sautéed Spinach, Avocado, and Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Spinach, Avocado, and Whole Grain Toast

A delicious twist on classic scrambled eggs featuring a blend of whole eggs and egg whites for a protein boost, tender sautéed spinach, creamy avocado slices, and a perfectly toasted whole grain bread. The addition of a light sprinkle of low-fat cheese and a touch of milk elevates the texture to create an irresistibly smooth scramble that's both satisfying and nourishing.

NUTRITION

312kcal
Protein
18g
Fat
19.5g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

3 Whole Eggs (~150g)

2 Egg Whites (~66g)

1 cup Fresh Spinach (~30g)

1/4 Avocado (~50g)

1 slice Whole Grain Bread (~28g)

1 tbsp Low-Fat Milk (15g)

1 tsp Olive Oil (5g)

1/8 cup Low-Fat Shredded Cheese (~15g)

PREPARATION

  • 1

    Crack the whole eggs into a bowl, add the egg whites, and whisk thoroughly with the low-fat milk until well combined.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté until wilted, about 1-2 minutes.

  • 3

    Pour the egg mixture over the spinach in the skillet. Allow the eggs to set for a few seconds, then gently stir and fold continuously to create soft curds.

  • 4

    When the eggs are nearly cooked but still slightly runny, sprinkle in the low-fat shredded cheese and continue to stir until the eggs are creamy and fully cooked.

  • 5

    Toast the whole grain bread to your desired level of crispiness.

  • 6

    Plate the creamy scrambled eggs with sautéed spinach alongside the toast, and top or serve with slices of avocado. Season with salt and pepper to taste, if desired.