Egg and Feta Scramble with Tomato and Fresh Herbs

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

Egg and Feta Scramble with Tomato and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Egg and Feta Scramble with Tomato and Fresh Herbs

Sautéed tomatoes and peppers scrambled with eggs and topped with creamy feta and fresh parsley, served with toasted whole wheat bread for a savory crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

367kcal
Protein
20g
Fat
23g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

14g Feta Cheese

100g Roma Tomato, diced

50g Green Bell Pepper, diced

2 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

5g Fresh Parsley, chopped

1g Aleppo Pepper (Pul Biber)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the diced green peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the diced tomatoes and cook for another 5 minutes until the tomatoes break down and form a light sauce.

  • 4

    In a small bowl, lightly whisk the eggs and pour them into the skillet with the vegetables.

  • 5

    Gently stir the eggs with a spatula, scrambling them until they are just set but still moist.

  • 6

    Fold in the crumbled feta cheese and remove the skillet from the heat.

  • 7

    Sprinkle with fresh parsley and Aleppo pepper for a hint of warmth.

  • 8

    Serve immediately alongside a slice of toasted whole wheat bread.

Egg and Feta Scramble with Tomato and Fresh Herbs

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

Egg and Feta Scramble with Tomato and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Egg and Feta Scramble with Tomato and Fresh Herbs

Sautéed tomatoes and peppers scrambled with eggs and topped with creamy feta and fresh parsley, served with toasted whole wheat bread for a savory crunch.

NUTRITION

367kcal
Protein
20g
Fat
23g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

14g Feta Cheese

100g Roma Tomato, diced

50g Green Bell Pepper, diced

2 tsp Extra Virgin Olive Oil

1 slice Whole Wheat Bread

5g Fresh Parsley, chopped

1g Aleppo Pepper (Pul Biber)

PREPARATION

  • 1

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

  • 2

    Add the diced green peppers and sauté for 3-4 minutes until they begin to soften.

  • 3

    Stir in the diced tomatoes and cook for another 5 minutes until the tomatoes break down and form a light sauce.

  • 4

    In a small bowl, lightly whisk the eggs and pour them into the skillet with the vegetables.

  • 5

    Gently stir the eggs with a spatula, scrambling them until they are just set but still moist.

  • 6

    Fold in the crumbled feta cheese and remove the skillet from the heat.

  • 7

    Sprinkle with fresh parsley and Aleppo pepper for a hint of warmth.

  • 8

    Serve immediately alongside a slice of toasted whole wheat bread.