Kimchi Egg Scramble with Sourdough

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

Kimchi Egg Scramble with Sourdough

YOUR SOLIN GENERATED RECIPE

Kimchi Egg Scramble with Sourdough

Soft-scrambled egg whites folded with spicy kimchi and served with a crisp sourdough bagel slice and refreshing cucumber.

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NUTRITION

142kcal
Protein
30.7g
Fat
0.8g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

1.1 cup Egg whites

0.25 cup Kimchi

0.25 cup Cucumber

0 oz Sourdough bagel

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Finely chop the kimchi and dice the cucumber into small cubes.

  • 2

    Whisk the egg whites with sea salt and black pepper until slightly frothy.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly coat with a tiny amount of water to prevent sticking.

  • 4

    Pour the egg whites into the pan and let them set for 30 seconds before stirring gently.

  • 5

    Fold in the chopped kimchi as the eggs begin to firm up, keeping the texture soft and pillowy.

  • 6

    Toast the sourdough bagel slice until the edges are golden and crunchy.

  • 7

    Plate the scramble immediately with the toasted sourdough and fresh cucumber on the side.

Kimchi Egg Scramble with Sourdough

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

Kimchi Egg Scramble with Sourdough

YOUR SOLIN GENERATED RECIPE

Kimchi Egg Scramble with Sourdough

Soft-scrambled egg whites folded with spicy kimchi and served with a crisp sourdough bagel slice and refreshing cucumber.

NUTRITION

142kcal
Protein
30.7g
Fat
0.8g
Carbs
4.8g

SERVINGS

1 serving

INGREDIENTS

1.1 cup Egg whites

0.25 cup Kimchi

0.25 cup Cucumber

0 oz Sourdough bagel

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Finely chop the kimchi and dice the cucumber into small cubes.

  • 2

    Whisk the egg whites with sea salt and black pepper until slightly frothy.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly coat with a tiny amount of water to prevent sticking.

  • 4

    Pour the egg whites into the pan and let them set for 30 seconds before stirring gently.

  • 5

    Fold in the chopped kimchi as the eggs begin to firm up, keeping the texture soft and pillowy.

  • 6

    Toast the sourdough bagel slice until the edges are golden and crunchy.

  • 7

    Plate the scramble immediately with the toasted sourdough and fresh cucumber on the side.