Name: Scrambled Eggs with Bell Pepper and Avocado Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1.5 cup liquid egg whites; 2 slice sourdough bread; 0.5 whole avocado; 1 medium bell pepper; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Scrambled Eggs with Bell Pepper and Avocado Sourdough

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 Bell Pepper and Avocado Sourdough

Sautéed bell peppers and fluffy scrambled eggs served over toasted sourdough bread with creamy smashed avocado for a satisfying, nutrient-dense start.

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NUTRITION

Protein

79.6g

Fat

54.0g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1.5 cup liquid egg whites

2 slice sourdough bread

0.5 whole avocado

1 medium bell pepper

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the bell pepper into small, uniform pieces.
2
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
3
Add the diced bell pepper to the skillet and sauté for 3-4 minutes until tender and slightly caramelized.
4
While the peppers cook, whisk together the whole eggs and liquid egg whites in a bowl until well combined.
5
Toast the sourdough bread slices until golden and crisp.
6
Mash the avocado in a small bowl and spread it evenly across the toasted sourdough slices.
7
Pour the egg mixture into the skillet with the peppers, seasoning with sea salt and black pepper.
8
Gently fold the eggs with a spatula until they are just set and fluffy, then pile them high onto the avocado toast.