Name: Egg White & Avocado Toast with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Ezekiel bread; 1 cup egg whites; 1 large egg; 0.5 medium avocado; 1 cup red bell pepper; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

Egg White & Avocado Toast with Roasted Peppers

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

YOUR SOLIN GENERATED RECIPE

Egg White & Avocado Toast with Roasted Peppers

Sautéed red peppers and fluffy scrambled egg whites served over toasted Ezekiel bread topped with creamy, seasoned avocado.

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NUTRITION

Protein

46.3g

Fat

25.1g

Carbs

51.3g

SERVINGS

1 serving

INGREDIENTS

2 slices Ezekiel bread

1 cup egg whites

1 large egg

0.5 medium avocado

1 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Slice the red bell pepper into thin strips, ensuring all seeds and ribs are removed.
2
Heat the olive oil in a medium non-stick skillet over medium-high heat.
3
Add the pepper strips to the pan and sauté for 5-6 minutes until they are tender and show slight char marks.
4
While the peppers cook, whisk together the liquid egg whites and the whole egg in a small bowl until well combined.
5
Lower the skillet heat to medium-low and pour the egg mixture directly over the sautéed peppers.
6
Gently fold the eggs with a silicone spatula until they are fluffy and just set, then remove from the heat immediately.
7
Toast the Ezekiel bread slices until golden and crisp.
8
Mash the avocado onto the warm toast slices and season evenly with sea salt and black pepper.
9
Top the avocado toast with the egg and pepper scramble and finish with a sprinkle of red pepper flakes for a hint of heat.