Name: Scrambled Eggs with Spinach and Spring Onion on Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 2 tablespoons Liquid Egg Whites; 1 slice Sourdough Bread (50g); 1 tablespoon Extra Virgin Olive Oil; 1 cup Fresh Spinach; 2 tablespoons Spring Onion, sliced; 1 clove Garlic, minced; 1/4 teaspoon Sea Salt; 1/4 teaspoon Black Pepper; 3 leaves Fresh Basil, torn

Scrambled Eggs with Spinach and Spring Onion on Toast

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Spinach and Spring Onion on Toast

Soft-scrambled eggs folded with fresh spinach and sharp spring onions, served over toasted sourdough with a drizzle of olive oil and fragrant basil.

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NUTRITION

Protein

26.6g

Fat

29.6g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 tablespoons Liquid Egg Whites

1 slice Sourdough Bread (50g)

1 tablespoon Extra Virgin Olive Oil

1 cup Fresh Spinach

2 tablespoons Spring Onion, sliced

1 clove Garlic, minced

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

3 leaves Fresh Basil, torn

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PREPARATION

1
Whisk the large eggs and liquid egg whites in a small bowl with salt and pepper until well combined.
2
Heat olive oil in a non-stick skillet over medium heat and sauté the minced garlic and sliced spring onions for one minute until fragrant.
3
Add the fresh spinach to the skillet and cook until just wilted, then reduce the heat to medium-low.
4
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are soft and creamy.
5
Toast the sourdough bread until golden brown.
6
Spoon the scrambled eggs onto the toast and garnish with fresh torn basil before serving.