YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Egg and Fresh Veggie Sandwich
Start your day—or elevate any meal—with this vibrant, fluffy scrambled egg and fresh veggie sandwich. Tender scrambled eggs, enriched with a mix of whole eggs and egg whites, are paired with lean turkey breast, crisp spinach, juicy tomato chunks, sweet red bell pepper, and a hint of red onion. Sandwiched between a toasted slice of wholesome whole wheat bread and lightly sautéed in olive oil, this dish bursts with delightful textures and savory flavors that nourish without weighing you down.
INGREDIENTS
3 Whole Eggs (~150g)
2 Egg Whites (~66g)
2 oz Lean Turkey Breast (~56g)
1 slice Whole Wheat Bread (~28g)
0.5 cup Fresh Spinach (~15g)
0.25 medium Tomato (~30g)
0.25 cup Red Bell Pepper (~30g)
0.25 cup Red Onion (~40g)
1 tsp Olive Oil (~5g)
PREPARATION
In a bowl, whisk together the whole eggs and egg whites until well blended. Season lightly with salt and pepper.
Heat a non-stick skillet over medium heat and add the olive oil.
Add the diced red onion and red bell pepper to the skillet. Sauté for about 2-3 minutes until slightly softened.
Pour in the egg mixture and allow it to sit undisturbed for a few seconds before gently stirring with a spatula, forming soft curds.
When the eggs are about halfway set, fold in the fresh spinach and tomato chunks, and add the sliced turkey breast. Continue to cook until the eggs are just set but still soft and fluffy.
Toast the whole wheat bread slice until lightly golden.
Spoon the scrambled egg mixture onto the toasted bread. Serve immediately while warm.