Name: Feta and Herb Scrambled Eggs with Seeded Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1 oz feta cheese; 2 slices sprouted seeded bread; 1 tsp ghee; 1 cup baby spinach; 1 tbsp fresh chives; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

Feta and Herb Scrambled Eggs with Seeded Toast

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

YOUR SOLIN GENERATED RECIPE

Feta and Herb Scrambled Eggs with Seeded Toast

Softly scrambled eggs folded with tangy feta and fresh herbs, served over toasted seeded bread for a protein-packed meal that is both light and satisfying.

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NUTRITION

Protein

45.7g

Fat

28.9g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

2 slices sprouted seeded bread

1 tsp ghee

1 cup baby spinach

1 tbsp fresh chives

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is uniform and slightly frothy.
2
Finely mince the fresh chives and parsley, then set them aside.
3
Place the sprouted seeded bread in a toaster and toast until golden and crisp.
4
Heat the ghee in a non-stick skillet over medium-low heat until melted.
5
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds before stirring gently with a spatula.
7
Continue to cook the eggs using a low and slow method, pushing the curds toward the center to keep them fluffy.
8
When the eggs are nearly set but still moist, fold in the crumbled feta cheese and the minced fresh herbs.
9
Season the scramble with sea salt and black pepper.
10
Divide the scrambled eggs evenly over the two slices of toasted bread and serve immediately.