Name: Protein-Packed Sourdough and Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Egg whites; 0.25 cup Plain non-fat Greek yogurt; 2 slices Sourdough bread; 1 tsp Grass-fed ghee; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Nutritional yeast

Protein-Packed Sourdough and Scrambled Eggs

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Sourdough and Scrambled Eggs

Fluffy scrambled eggs whisked with Greek yogurt and sautéed spinach, served alongside crisp, buttery toasted sourdough bread for a satisfying crunch.

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NUTRITION

Protein

45.9g

Fat

22.2g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

0.25 cup Plain non-fat Greek yogurt

2 slices Sourdough bread

1 tsp Grass-fed ghee

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Nutritional yeast

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PREPARATION

1
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and nutritional yeast until well combined.
2
Place the sourdough bread slices in a toaster or under a broiler until golden brown and crisp.
3
Heat the grass-fed ghee in a non-stick skillet over medium-low heat.
4
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
5
Pour the egg mixture into the skillet with the spinach.
6
Gently stir the eggs with a spatula, cooking slowly to create soft, creamy curds.
7
Once the eggs are set but still moist, remove from heat and serve immediately with the toasted sourdough.