Scrambled Eggs with Spinach and Whole Grain Toast

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

Scrambled Eggs with Spinach and Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Whole Grain Toast

Soft-scrambled eggs and egg whites folded with fresh baby spinach, served alongside a slice of toasted whole grain bread for a satisfying crunch.

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NUTRITION

374kcal
Protein
33g
Fat
16.4g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 cups Baby Spinach

1 slice Whole Grain Bread

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Reduce the heat to medium-low and pour the egg mixture over the spinach.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center to create soft curds.

  • 6

    Continue cooking until the eggs are set but still look moist and velvety.

  • 7

    Toast the whole grain bread until golden and crisp.

  • 8

    Season the eggs with a pinch of sea salt and black pepper, then serve immediately with the toast.

Scrambled Eggs with Spinach and Whole Grain Toast

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

Scrambled Eggs with Spinach and Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Whole Grain Toast

Soft-scrambled eggs and egg whites folded with fresh baby spinach, served alongside a slice of toasted whole grain bread for a satisfying crunch.

NUTRITION

374kcal
Protein
33g
Fat
16.4g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 cups Baby Spinach

1 slice Whole Grain Bread

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.

  • 4

    Reduce the heat to medium-low and pour the egg mixture over the spinach.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center to create soft curds.

  • 6

    Continue cooking until the eggs are set but still look moist and velvety.

  • 7

    Toast the whole grain bread until golden and crisp.

  • 8

    Season the eggs with a pinch of sea salt and black pepper, then serve immediately with the toast.