Egg and Mozzarella Wheat Toast with Blueberry Pecan Oatmeal

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

Egg and Mozzarella Wheat Toast with Blueberry Pecan Oatmeal

YOUR SOLIN GENERATED RECIPE

Egg and Mozzarella Wheat Toast with Blueberry Pecan Oatmeal

Soft scrambled eggs with melted mozzarella on whole wheat toast, served with steel-cut oatmeal topped with bursting blueberries and toasted pecans.

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NUTRITION

572kcal
Protein
30.7g
Fat
23.4g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread

2 Large Eggs

1 ounce Part-Skim Mozzarella Cheese

1/4 cup Steel Cut Oats

1/2 cup Blueberries

1 tablespoon Pecans

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PREPARATION

  • 1

    Prepare the steel cut oats by simmering in water according to package directions until tender.

  • 2

    While the oats cook, toast the slice of whole wheat bread until golden brown.

  • 3

    Whisk the eggs in a small bowl and cook in a non-stick skillet over medium-low heat, stirring gently for soft curds.

  • 4

    Just before the eggs are finished, sprinkle the shredded mozzarella over them and cover the pan briefly to melt the cheese.

  • 5

    Top the toast with the cheesy scrambled eggs and season with a pinch of black pepper if desired.

  • 6

    Stir the fresh blueberries and chopped pecans into the cooked oatmeal and serve immediately.

Egg and Mozzarella Wheat Toast with Blueberry Pecan Oatmeal

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

Egg and Mozzarella Wheat Toast with Blueberry Pecan Oatmeal

YOUR SOLIN GENERATED RECIPE

Egg and Mozzarella Wheat Toast with Blueberry Pecan Oatmeal

Soft scrambled eggs with melted mozzarella on whole wheat toast, served with steel-cut oatmeal topped with bursting blueberries and toasted pecans.

NUTRITION

572kcal
Protein
30.7g
Fat
23.4g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread

2 Large Eggs

1 ounce Part-Skim Mozzarella Cheese

1/4 cup Steel Cut Oats

1/2 cup Blueberries

1 tablespoon Pecans

PREPARATION

  • 1

    Prepare the steel cut oats by simmering in water according to package directions until tender.

  • 2

    While the oats cook, toast the slice of whole wheat bread until golden brown.

  • 3

    Whisk the eggs in a small bowl and cook in a non-stick skillet over medium-low heat, stirring gently for soft curds.

  • 4

    Just before the eggs are finished, sprinkle the shredded mozzarella over them and cover the pan briefly to melt the cheese.

  • 5

    Top the toast with the cheesy scrambled eggs and season with a pinch of black pepper if desired.

  • 6

    Stir the fresh blueberries and chopped pecans into the cooked oatmeal and serve immediately.