Egg and Veggie Scramble with Toasted Bread

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

Egg and Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Toasted Bread

Sautéed bell peppers and spinach scrambled with farm-fresh eggs, served with a slice of sprouted grain toast for a satisfying crunch.

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NUTRITION

352kcal
Protein
25.5g
Fat
17.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Pasture-Raised Eggs

1/4 cup Liquid Egg Whites

1/4 cup Red Bell Pepper, chopped

1 cup Baby Spinach

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Add the chopped bell peppers and sauté for 2-3 minutes until slightly softened.

  • 3

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

  • 4

    Stir the baby spinach into the skillet and cook until just wilted.

  • 5

    Pour the egg mixture into the pan and scramble gently with a spatula until the eggs are set.

  • 6

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 7

    Season the eggs with a pinch of sea salt and pepper and serve immediately alongside the warm toast.

Egg and Veggie Scramble with Toasted Bread

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

Egg and Veggie Scramble with Toasted Bread

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Toasted Bread

Sautéed bell peppers and spinach scrambled with farm-fresh eggs, served with a slice of sprouted grain toast for a satisfying crunch.

NUTRITION

352kcal
Protein
25.5g
Fat
17.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

2 Pasture-Raised Eggs

1/4 cup Liquid Egg Whites

1/4 cup Red Bell Pepper, chopped

1 cup Baby Spinach

1 slice Sprouted Grain Bread

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Add the chopped bell peppers and sauté for 2-3 minutes until slightly softened.

  • 3

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

  • 4

    Stir the baby spinach into the skillet and cook until just wilted.

  • 5

    Pour the egg mixture into the pan and scramble gently with a spatula until the eggs are set.

  • 6

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 7

    Season the eggs with a pinch of sea salt and pepper and serve immediately alongside the warm toast.