Egg and Spinach Scramble with Smashed Avocado Toast

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

Egg and Spinach Scramble with Smashed Avocado Toast

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Smashed Avocado Toast

Fluffy eggs scrambled with fresh baby spinach and feta, served on toasted sprouted grain bread with creamy smashed avocado and a sprinkle of hemp hearts.

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NUTRITION

619kcal
Protein
28.6g
Fat
45.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 slice Sprouted Grain Bread

1/2 medium Avocado

2 cups Baby Spinach

1 tablespoon Olive Oil

2 tablespoons Feta Cheese

1 tablespoon Hemp Hearts

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 2

    In a small bowl, mash the avocado with a fork and season with a pinch of sea salt and red pepper flakes.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes and baby spinach until the greens are wilted.

  • 4

    Whisk the eggs in a separate bowl and pour them into the skillet, stirring gently to create soft curds.

  • 5

    Fold in the crumbled feta cheese just before the eggs are fully set and remove from heat.

  • 6

    Spread the creamy smashed avocado onto the toasted bread and top with the egg and spinach scramble.

  • 7

    Finish the dish by garnishing with hemp hearts and a final drizzle of the remaining olive oil.

Egg and Spinach Scramble with Smashed Avocado Toast

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

Egg and Spinach Scramble with Smashed Avocado Toast

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Smashed Avocado Toast

Fluffy eggs scrambled with fresh baby spinach and feta, served on toasted sprouted grain bread with creamy smashed avocado and a sprinkle of hemp hearts.

NUTRITION

619kcal
Protein
28.6g
Fat
45.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 slice Sprouted Grain Bread

1/2 medium Avocado

2 cups Baby Spinach

1 tablespoon Olive Oil

2 tablespoons Feta Cheese

1 tablespoon Hemp Hearts

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Toast the sprouted grain bread until it reaches a golden brown color.

  • 2

    In a small bowl, mash the avocado with a fork and season with a pinch of sea salt and red pepper flakes.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium heat and sauté the cherry tomatoes and baby spinach until the greens are wilted.

  • 4

    Whisk the eggs in a separate bowl and pour them into the skillet, stirring gently to create soft curds.

  • 5

    Fold in the crumbled feta cheese just before the eggs are fully set and remove from heat.

  • 6

    Spread the creamy smashed avocado onto the toasted bread and top with the egg and spinach scramble.

  • 7

    Finish the dish by garnishing with hemp hearts and a final drizzle of the remaining olive oil.