Name: Sourdough Egg Sandwich with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slice Sourdough bread; 1 large Egg; 0.75 cup Egg whites; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 0.5 tbsp Extra virgin olive oil; 1 oz Feta cheese; 3 tbsp Plain Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Sourdough Egg Sandwich with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sourdough Egg Sandwich with Roasted Vegetables

Toasted sourdough bread layered with protein-packed scrambled eggs and tender roasted zucchini and peppers, finished with a creamy, tangy dollop of Greek yogurt.

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NUTRITION

Protein

43.2g

Fat

22.5g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

2 slice Sourdough bread

1 large Egg

0.75 cup Egg whites

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 oz Feta cheese

3 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced zucchini and bell peppers with olive oil, sea salt, and garlic powder.
3
Roast vegetables for 15-20 minutes until tender and slightly caramelized.
4
Whisk the whole egg and egg whites together in a bowl with a pinch of black pepper.
5
Cook the egg mixture in a non-stick skillet over medium-low heat, stirring gently until fluffy.
6
Toast the sourdough slices until golden brown and crisp.
7
Spread Greek yogurt on one slice of toast, then layer with scrambled eggs, roasted vegetables, and crumbled feta.
8
Top with the second slice of sourdough and serve warm.