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

Scrambled eggs with smoked salmon and sautéed peppers served on sprouted grain toast with a slice of creamy avocado.

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NUTRITION

410kcal
Protein
25.1g
Fat
24.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.25 ounces Smoked Salmon

1 slice Sprouted Grain Bread

1 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

2 ounces Sliced Avocado

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PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

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

  • 5

    Gently fold the eggs with a spatula until they are mostly set, then stir in the smoked salmon pieces.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with the sliced avocado for a dose of healthy fats.

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

Scrambled eggs with smoked salmon and sautéed peppers served on sprouted grain toast with a slice of creamy avocado.

NUTRITION

410kcal
Protein
25.1g
Fat
24.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.25 ounces Smoked Salmon

1 slice Sprouted Grain Bread

1 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

2 ounces Sliced Avocado

PREPARATION

  • 1

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

  • 2

    Add the diced red bell peppers to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 3

    Toss in the fresh spinach and cook until just wilted, about 1 minute.

  • 4

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

  • 5

    Gently fold the eggs with a spatula until they are mostly set, then stir in the smoked salmon pieces.

  • 6

    Toast the sprouted grain bread until golden brown.

  • 7

    Plate the scramble alongside the toast and top with the sliced avocado for a dose of healthy fats.