Eggs and Toast with Sautéed Kale

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

Eggs and Toast with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Eggs and Toast with Sautéed Kale

Soft-scrambled eggs and egg whites served over toasted sprouted grain bread with a side of garlic-sautéed kale, finished with a pinch of red pepper flakes for a subtle, smoky heat.

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NUTRITION

446kcal
Protein
33.9g
Fat
16.3g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

2 slices Sprouted Grain Bread

2 cups raw Kale

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the minced garlic and sauté for 30 seconds until fragrant, then add the kale.

  • 3

    Sauté the kale for 3-5 minutes until wilted and tender, then remove from the pan and set aside.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are soft-scrambled and just set.

  • 6

    Toast the sprouted grain bread slices until golden brown.

  • 7

    Serve the scrambled eggs over the toast with the sautéed kale on the side, seasoning with salt, pepper, or red pepper flakes if desired.

Eggs and Toast with Sautéed Kale

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

Eggs and Toast with Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Eggs and Toast with Sautéed Kale

Soft-scrambled eggs and egg whites served over toasted sprouted grain bread with a side of garlic-sautéed kale, finished with a pinch of red pepper flakes for a subtle, smoky heat.

NUTRITION

446kcal
Protein
33.9g
Fat
16.3g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

2 slices Sprouted Grain Bread

2 cups raw Kale

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat.

  • 2

    Add the minced garlic and sauté for 30 seconds until fragrant, then add the kale.

  • 3

    Sauté the kale for 3-5 minutes until wilted and tender, then remove from the pan and set aside.

  • 4

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 5

    Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are soft-scrambled and just set.

  • 6

    Toast the sprouted grain bread slices until golden brown.

  • 7

    Serve the scrambled eggs over the toast with the sautéed kale on the side, seasoning with salt, pepper, or red pepper flakes if desired.