Creamy Scrambled Eggs with Crispy Whole Wheat Toast and Sautéed Spinach

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

Creamy Scrambled Eggs with Crispy Whole Wheat Toast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Crispy Whole Wheat Toast and Sautéed Spinach

Enjoy a comforting dish of creamy scrambled eggs enriched with a splash of milk and extra egg whites for a protein boost. Served alongside a slice of crispy whole wheat toast and a bed of garlicky sautéed spinach in olive oil, this meal offers a satisfying balance of flavors and textures for any time of the day.

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NUTRITION

453kcal
Protein
35.3g
Fat
22.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g)

2 egg whites (66g)

2 tbsp whole milk (30g)

1 slice whole wheat bread (28g)

1 cup cooked spinach (180g)

1 tsp olive oil (4.5g)

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PREPARATION

  • 1

    Crack the 3 large eggs and separate 2 egg whites into a bowl. Add 2 tablespoons of whole milk and whisk until well combined.

  • 2

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Allow the eggs to settle for a few seconds before gently stirring to scramble them until soft and creamy. Remove from heat slightly before fully set, as residual heat will continue to cook them.

  • 3

    In another pan, heat 1 teaspoon of olive oil over medium heat. Add the cooked spinach and sauté for 1-2 minutes, seasoning lightly with salt and pepper if desired.

  • 4

    Toast the whole wheat bread slice until golden and crispy.

  • 5

    Plate the creamy scrambled eggs alongside the crispy toast and sautéed spinach. Serve immediately and enjoy your balanced meal.

Creamy Scrambled Eggs with Crispy Whole Wheat Toast and Sautéed Spinach

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

Creamy Scrambled Eggs with Crispy Whole Wheat Toast and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Crispy Whole Wheat Toast and Sautéed Spinach

Enjoy a comforting dish of creamy scrambled eggs enriched with a splash of milk and extra egg whites for a protein boost. Served alongside a slice of crispy whole wheat toast and a bed of garlicky sautéed spinach in olive oil, this meal offers a satisfying balance of flavors and textures for any time of the day.

NUTRITION

453kcal
Protein
35.3g
Fat
22.2g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (150g)

2 egg whites (66g)

2 tbsp whole milk (30g)

1 slice whole wheat bread (28g)

1 cup cooked spinach (180g)

1 tsp olive oil (4.5g)

PREPARATION

  • 1

    Crack the 3 large eggs and separate 2 egg whites into a bowl. Add 2 tablespoons of whole milk and whisk until well combined.

  • 2

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Allow the eggs to settle for a few seconds before gently stirring to scramble them until soft and creamy. Remove from heat slightly before fully set, as residual heat will continue to cook them.

  • 3

    In another pan, heat 1 teaspoon of olive oil over medium heat. Add the cooked spinach and sauté for 1-2 minutes, seasoning lightly with salt and pepper if desired.

  • 4

    Toast the whole wheat bread slice until golden and crispy.

  • 5

    Plate the creamy scrambled eggs alongside the crispy toast and sautéed spinach. Serve immediately and enjoy your balanced meal.