Creamy Scrambled Eggs with Sautéed Zucchini and Olive Oil Toasted Gluten-Free Bread

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

Creamy Scrambled Eggs with Sautéed Zucchini and Olive Oil Toasted Gluten-Free Bread

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Zucchini and Olive Oil Toasted Gluten-Free Bread

A light yet satisfying breakfast that features creamy scrambled eggs complemented by tender sautéed zucchini and a perfectly toasted slice of gluten-free bread. This dish is designed to be gentle on the stomach while helping you gain healthy weight and muscle, making it ideal for those with IBS and upper gastric issues.

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NUTRITION

380kcal
Protein
18.4g
Fat
26g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/4 cup unsweetened almond milk

1 tablespoon extra virgin olive oil (divided use)

1 cup cooked zucchini

1 slice gluten-free bread

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PREPARATION

  • 1

    Crack the eggs into a bowl and add the unsweetened almond milk. Whisk together until fully combined and slightly frothy.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula to create soft curds, cooking slowly for creaminess. Remove the scrambled eggs once done and set aside.

  • 3

    In the same skillet, add the remaining olive oil. Add the sliced or diced zucchini and sauté for about 3-5 minutes until tender but still retaining a slight bite.

  • 4

    Meanwhile, toast the gluten-free bread in a toaster or on a pan until it gets a light golden crunch.

  • 5

    Plate the creamy scrambled eggs alongside the sautéed zucchini and toasted gluten-free bread. Serve immediately for a warm, comforting breakfast.

Creamy Scrambled Eggs with Sautéed Zucchini and Olive Oil Toasted Gluten-Free Bread

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

Creamy Scrambled Eggs with Sautéed Zucchini and Olive Oil Toasted Gluten-Free Bread

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Zucchini and Olive Oil Toasted Gluten-Free Bread

A light yet satisfying breakfast that features creamy scrambled eggs complemented by tender sautéed zucchini and a perfectly toasted slice of gluten-free bread. This dish is designed to be gentle on the stomach while helping you gain healthy weight and muscle, making it ideal for those with IBS and upper gastric issues.

NUTRITION

380kcal
Protein
18.4g
Fat
26g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/4 cup unsweetened almond milk

1 tablespoon extra virgin olive oil (divided use)

1 cup cooked zucchini

1 slice gluten-free bread

PREPARATION

  • 1

    Crack the eggs into a bowl and add the unsweetened almond milk. Whisk together until fully combined and slightly frothy.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a spatula to create soft curds, cooking slowly for creaminess. Remove the scrambled eggs once done and set aside.

  • 3

    In the same skillet, add the remaining olive oil. Add the sliced or diced zucchini and sauté for about 3-5 minutes until tender but still retaining a slight bite.

  • 4

    Meanwhile, toast the gluten-free bread in a toaster or on a pan until it gets a light golden crunch.

  • 5

    Plate the creamy scrambled eggs alongside the sautéed zucchini and toasted gluten-free bread. Serve immediately for a warm, comforting breakfast.