Egg and Broccoli Scramble with Sourdough Toast

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

Egg and Broccoli Scramble with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg and Broccoli Scramble with Sourdough Toast

Fluffy scrambled eggs and egg whites tossed with tender broccoli florets, served alongside a slice of toasted sourdough and fresh, tart raspberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
33.1g
Fat
15.9g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

1 cup Broccoli florets, chopped

1 slice Sourdough Bread

1 teaspoon Olive Oil

1/2 cup Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the chopped broccoli florets and a tablespoon of water to the pan, then cover with a lid to steam for two minutes until tender-crisp.

  • 3

    Whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 4

    Remove the lid from the skillet and pour the egg mixture over the broccoli.

  • 5

    Gently fold the eggs with a spatula until they are just set and fluffy.

  • 6

    Toast the sourdough bread until the edges are golden and crisp.

  • 7

    Serve the warm scramble alongside the toasted sourdough and fresh raspberries.

Egg and Broccoli Scramble with Sourdough Toast

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

Egg and Broccoli Scramble with Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Egg and Broccoli Scramble with Sourdough Toast

Fluffy scrambled eggs and egg whites tossed with tender broccoli florets, served alongside a slice of toasted sourdough and fresh, tart raspberries.

NUTRITION

440kcal
Protein
33.1g
Fat
15.9g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Egg Whites

1 cup Broccoli florets, chopped

1 slice Sourdough Bread

1 teaspoon Olive Oil

1/2 cup Fresh Raspberries

PREPARATION

  • 1

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

  • 2

    Add the chopped broccoli florets and a tablespoon of water to the pan, then cover with a lid to steam for two minutes until tender-crisp.

  • 3

    Whisk the whole eggs and egg whites together in a small bowl until well combined.

  • 4

    Remove the lid from the skillet and pour the egg mixture over the broccoli.

  • 5

    Gently fold the eggs with a spatula until they are just set and fluffy.

  • 6

    Toast the sourdough bread until the edges are golden and crisp.

  • 7

    Serve the warm scramble alongside the toasted sourdough and fresh raspberries.