Scrambled Eggs with Sautéed Spinach and Whole Wheat Toast

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

Scrambled Eggs with Sautéed Spinach and Whole Wheat Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Whole Wheat Toast

Soft scrambled eggs and garlic-sautéed spinach served over toasted whole wheat bread with a finishing touch of creamy avocado.

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NUTRITION

412kcal
Protein
12g
Fat
34.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 slice Whole Wheat Bread

1 cup Spinach

1.5 tablespoons Extra Virgin Olive Oil

50 grams Avocado

1 clove Garlic

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PREPARATION

  • 1

    Heat half a tablespoon of olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

  • 2

    Add the fresh spinach to the skillet and cook until just wilted then set aside.

  • 3

    Whisk the egg in a small bowl and scramble in the same skillet with another half tablespoon of olive oil until soft and fluffy.

  • 4

    Toast the whole wheat bread until golden and drizzle with the remaining olive oil.

  • 5

    Assemble by topping the toast with the sautéed spinach scrambled eggs and slices of creamy avocado.

Scrambled Eggs with Sautéed Spinach and Whole Wheat Toast

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

Scrambled Eggs with Sautéed Spinach and Whole Wheat Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Whole Wheat Toast

Soft scrambled eggs and garlic-sautéed spinach served over toasted whole wheat bread with a finishing touch of creamy avocado.

NUTRITION

412kcal
Protein
12g
Fat
34.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 slice Whole Wheat Bread

1 cup Spinach

1.5 tablespoons Extra Virgin Olive Oil

50 grams Avocado

1 clove Garlic

PREPARATION

  • 1

    Heat half a tablespoon of olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.

  • 2

    Add the fresh spinach to the skillet and cook until just wilted then set aside.

  • 3

    Whisk the egg in a small bowl and scramble in the same skillet with another half tablespoon of olive oil until soft and fluffy.

  • 4

    Toast the whole wheat bread until golden and drizzle with the remaining olive oil.

  • 5

    Assemble by topping the toast with the sautéed spinach scrambled eggs and slices of creamy avocado.