Name: Zesty Artichoke and Egg Scramble with Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 0.5 cup artichoke hearts; 1 cup fresh baby spinach; 1 oz feta cheese; 1 slice sourdough bread; 1 tsp extra virgin olive oil; 1 tsp lemon zest; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Zesty Artichoke and Egg Scramble with Sourdough

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

YOUR SOLIN GENERATED RECIPE

Zesty Artichoke and Egg Scramble with Sourdough

Pan-scrambled eggs and whites folded with briny artichoke hearts and fresh spinach, served on toasted sourdough for a satisfyingly crunchy finish.

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NUTRITION

Protein

49.9g

Fat

23.1g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

0.5 cup artichoke hearts

1 cup fresh baby spinach

1 oz feta cheese

1 slice sourdough bread

1 tsp extra virgin olive oil

1 tsp lemon zest

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a medium bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.
2
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
3
Add the drained artichoke hearts to the skillet and sauté for 2-3 minutes until they begin to lightly brown.
4
Toss in the fresh baby spinach and cook just until wilted, about 1 minute.
5
Lower the heat to medium-low and pour the egg mixture into the skillet, stirring gently with a spatula.
6
As the eggs begin to set, sprinkle in the sea salt, black pepper, and red pepper flakes.
7
Fold in the crumbled feta cheese and lemon zest, continuing to cook until the eggs reach your desired consistency.
8
Toast the sourdough bread slice until golden and serve the zesty scramble piled high on top.