Name: Sourdough with Pesto Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup egg whites; 2 tsp basil pesto; 1 slice sourdough bread; 1 cup baby spinach; 1 tbsp parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp avocado oil

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

YOUR SOLIN GENERATED RECIPE

Sourdough with Pesto Scrambled Eggs

Soft-scrambled eggs infused with vibrant basil pesto and served over toasted sourdough with a sprinkle of sharp parmesan.

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NUTRITION

Protein

45.2g

Fat

31.5g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

2 tsp basil pesto

1 slice sourdough bread

1 cup baby spinach

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

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PREPARATION

1
Whisk the whole eggs and egg whites together in a bowl until well combined and frothy.
2
Toast the sourdough slice until golden brown and set aside on a plate.
3
Heat avocado oil in a non-stick skillet over medium-low heat and sauté the baby spinach until just wilted.
4
Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula.
5
Dollop the basil pesto over the eggs and continue to fold gently until the eggs are creamy and just set.
6
Season with sea salt and black pepper, then spoon the pesto eggs over the toasted sourdough.
7
Finish with a sprinkle of parmesan cheese and serve immediately.