Egg and Veggie Sourdough Toast with Fresh Berries

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

Egg and Veggie Sourdough Toast with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Sourdough Toast with Fresh Berries

Crisp toasted sourdough topped with protein-packed scrambled eggs and sautéed spinach, served alongside a bowl of sweet fresh berries.

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NUTRITION

346kcal
Protein
24.6g
Fat
10.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 large Eggs

1/4 cup Liquid Egg Whites

1 cup Baby Spinach

1/2 cup fresh Strawberries

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PREPARATION

  • 1

    Toast the sourdough slice until golden and crisp.

  • 2

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.

  • 4

    In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 5

    Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are soft-scrambled and set.

  • 6

    Layer the wilted spinach onto the sourdough toast and top with the scrambled eggs.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 8

    Serve the toast immediately with a side of fresh sliced strawberries.

Egg and Veggie Sourdough Toast with Fresh Berries

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

Egg and Veggie Sourdough Toast with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Sourdough Toast with Fresh Berries

Crisp toasted sourdough topped with protein-packed scrambled eggs and sautéed spinach, served alongside a bowl of sweet fresh berries.

NUTRITION

346kcal
Protein
24.6g
Fat
10.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 large Eggs

1/4 cup Liquid Egg Whites

1 cup Baby Spinach

1/2 cup fresh Strawberries

PREPARATION

  • 1

    Toast the sourdough slice until golden and crisp.

  • 2

    Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  • 3

    Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.

  • 4

    In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

  • 5

    Pour the egg mixture into the same skillet and cook, stirring gently, until the eggs are soft-scrambled and set.

  • 6

    Layer the wilted spinach onto the sourdough toast and top with the scrambled eggs.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired.

  • 8

    Serve the toast immediately with a side of fresh sliced strawberries.