Name: Scrambled Eggs with Sautéed Veggies and Whole Wheat Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Large Egg; 1 slice Whole Wheat Bread; 1/2 cup chopped Red Bell Pepper; 1 cup Fresh Spinach; 1 tablespoon 2% Milk; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Grass-Fed Butter

Scrambled Eggs with Sautéed Veggies and Whole Wheat 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 Veggies and Whole Wheat Toast

Soft scrambled eggs with sautéed bell peppers and spinach, served alongside a slice of golden, buttery toasted whole wheat bread.

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NUTRITION

Protein

12.3g

Fat

22.3g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

1 slice Whole Wheat Bread

1/2 cup chopped Red Bell Pepper

1 cup Fresh Spinach

1 tablespoon 2% Milk

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Grass-Fed Butter

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PREPARATION

1
Heat olive oil in a non-stick skillet over medium heat.
2
Add chopped bell peppers and sauté for 3 minutes until tender.
3
Whisk the egg with milk in a small bowl until well combined.
4
Add spinach to the skillet and cook until just wilted.
5
Pour the egg mixture into the skillet and scramble gently with the veggies until set.
6
Toast the whole wheat bread and spread with butter.
7
Serve the scrambled eggs immediately with the warm toast.