Egg and Herb Scramble with Wholemeal Toast and Sautéed Capsicum

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

Egg and Herb Scramble with Wholemeal Toast and Sautéed Capsicum

YOUR SOLIN GENERATED RECIPE

Egg and Herb Scramble with Wholemeal Toast and Sautéed Capsicum

Enjoy a savory breakfast featuring a fluffy egg scramble infused with fresh herbs and a hint of green chilli, paired with a crisp slice of wholemeal toast and lightly sautéed capsicum for a burst of sweetness and color.

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NUTRITION

446kcal
Protein
33.4g
Fat
25.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 slice Wholemeal Bread (40g)

1 medium Red Capsicum (120g)

1 small Green Chilli (10g)

2 tbsp Fresh Mixed Herbs (Parsley & Basil)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper along with the chopped fresh herbs.

  • 2

    Thinly slice the green chilli and deseeded red capsicum into strips.

  • 3

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 4

    Add the capsicum and green chilli to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 5

    Pour in the egg mixture and gently stir, allowing the eggs to cook slowly, forming soft curds. Continue cooking until the eggs are just set.

  • 6

    Toast the wholemeal bread until it is slightly crispy.

  • 7

    Plate the egg scramble alongside the toast and serve immediately.

Egg and Herb Scramble with Wholemeal Toast and Sautéed Capsicum

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

Egg and Herb Scramble with Wholemeal Toast and Sautéed Capsicum

YOUR SOLIN GENERATED RECIPE

Egg and Herb Scramble with Wholemeal Toast and Sautéed Capsicum

Enjoy a savory breakfast featuring a fluffy egg scramble infused with fresh herbs and a hint of green chilli, paired with a crisp slice of wholemeal toast and lightly sautéed capsicum for a burst of sweetness and color.

NUTRITION

446kcal
Protein
33.4g
Fat
25.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1 slice Wholemeal Bread (40g)

1 medium Red Capsicum (120g)

1 small Green Chilli (10g)

2 tbsp Fresh Mixed Herbs (Parsley & Basil)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper along with the chopped fresh herbs.

  • 2

    Thinly slice the green chilli and deseeded red capsicum into strips.

  • 3

    Heat a non-stick skillet over medium heat and add the teaspoon of olive oil.

  • 4

    Add the capsicum and green chilli to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 5

    Pour in the egg mixture and gently stir, allowing the eggs to cook slowly, forming soft curds. Continue cooking until the eggs are just set.

  • 6

    Toast the wholemeal bread until it is slightly crispy.

  • 7

    Plate the egg scramble alongside the toast and serve immediately.