Name: Scrambled Eggs with Sautéed Spinach and Avocado Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 3 Large Egg Whites; 2 cups Baby Spinach; 1 slice Whole Wheat Bread; 1/4 Avocado; 1 tsp Olive Oil

Scrambled Eggs with Sautéed Spinach and Avocado Toast

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Avocado Toast

Soft scrambled eggs with wilted baby spinach served alongside whole-grain toast topped with creamy mashed avocado and a pinch of red pepper flakes.

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NUTRITION

Protein

31.1g

Fat

23.2g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

3 Large Egg Whites

2 cups Baby Spinach

1 slice Whole Wheat Bread

1/4 Avocado

1 tsp Olive Oil

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PREPARATION

1
Toast the whole wheat bread until golden brown.
2
In a small bowl, whisk together the whole eggs and egg whites until well combined.
3
Heat half of the olive oil in a non-stick skillet over medium heat.
4
Add the spinach to the skillet and sauté until just wilted, then remove and set aside.
5
Add the remaining olive oil to the pan and pour in the egg mixture.
6
Cook the eggs by stirring gently with a spatula until they are soft and creamy.
7
Mash the avocado onto the toast and season with a pinch of sea salt.
8
Top the toast with the scrambled eggs and the sautéed spinach.