Egg and Avocado Toast with Sautéed Onions

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

Egg and Avocado Toast with Sautéed Onions

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Toast with Sautéed Onions

Toasted sourdough topped with creamy mashed avocado and a protein-packed egg scramble, finished with sweet caramelized onions.

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NUTRITION

455kcal
Protein
34.5g
Fat
16.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1.5 slices Sourdough Bread

1 Large Egg

3/4 cup Liquid Egg Whites

40g Avocado

1/3 cup Yellow Onion, sliced

1 cup Fresh Spinach

1 teaspoon Unsalted Butter

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PREPARATION

  • 1

    Melt the butter in a non-stick skillet over medium heat.

  • 2

    Add the sliced onions and sauté until they become soft and take on a golden caramelized color.

  • 3

    Add the fresh spinach to the skillet and toss until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and liquid egg whites.

  • 5

    Pour the egg mixture into the skillet with the onions and spinach, scrambling gently until the eggs are set but still tender.

  • 6

    Toast the sourdough bread until golden and crisp.

  • 7

    Mash the avocado onto the toasted bread and season with a pinch of sea salt.

  • 8

    Pile the protein-rich egg and vegetable scramble onto the avocado toast and serve immediately.

Egg and Avocado Toast with Sautéed Onions

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

Egg and Avocado Toast with Sautéed Onions

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Toast with Sautéed Onions

Toasted sourdough topped with creamy mashed avocado and a protein-packed egg scramble, finished with sweet caramelized onions.

NUTRITION

455kcal
Protein
34.5g
Fat
16.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

1.5 slices Sourdough Bread

1 Large Egg

3/4 cup Liquid Egg Whites

40g Avocado

1/3 cup Yellow Onion, sliced

1 cup Fresh Spinach

1 teaspoon Unsalted Butter

PREPARATION

  • 1

    Melt the butter in a non-stick skillet over medium heat.

  • 2

    Add the sliced onions and sauté until they become soft and take on a golden caramelized color.

  • 3

    Add the fresh spinach to the skillet and toss until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and liquid egg whites.

  • 5

    Pour the egg mixture into the skillet with the onions and spinach, scrambling gently until the eggs are set but still tender.

  • 6

    Toast the sourdough bread until golden and crisp.

  • 7

    Mash the avocado onto the toasted bread and season with a pinch of sea salt.

  • 8

    Pile the protein-rich egg and vegetable scramble onto the avocado toast and serve immediately.