High-Protein Scrambled Eggs on Sourdough

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

High-Protein Scrambled Eggs on Sourdough

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs on Sourdough

Fluffy scrambled eggs and egg whites cooked in golden ghee, served atop toasted sourdough with vibrant sautéed spinach and a savory sprinkle of nutritional yeast.

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NUTRITION

476kcal
Protein
48.5g
Fat
19.4g
Carbs
25.0g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup Egg whites

1 slice Sourdough bread

0.5 tbsp Ghee

2 cups Fresh baby spinach

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Whisk the large eggs, egg whites, sea salt, black pepper, and nutritional yeast in a medium bowl until the mixture is well combined and slightly frothy.

  • 2

    Place the sourdough bread in a toaster or under a broiler until it reaches a golden brown and crisp texture.

  • 3

    Melt the ghee in a non-stick skillet over medium heat, then add the fresh baby spinach and sauté until just wilted.

  • 4

    Pour the whisked egg mixture into the skillet with the spinach, stirring gently and frequently with a spatula to create soft, fluffy curds.

  • 5

    Continue cooking until the eggs are set but still moist, then pile the scramble onto the toasted sourdough slice and serve immediately.

High-Protein Scrambled Eggs on Sourdough

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

High-Protein Scrambled Eggs on Sourdough

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs on Sourdough

Fluffy scrambled eggs and egg whites cooked in golden ghee, served atop toasted sourdough with vibrant sautéed spinach and a savory sprinkle of nutritional yeast.

NUTRITION

476kcal
Protein
48.5g
Fat
19.4g
Carbs
25.0g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup Egg whites

1 slice Sourdough bread

0.5 tbsp Ghee

2 cups Fresh baby spinach

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Whisk the large eggs, egg whites, sea salt, black pepper, and nutritional yeast in a medium bowl until the mixture is well combined and slightly frothy.

  • 2

    Place the sourdough bread in a toaster or under a broiler until it reaches a golden brown and crisp texture.

  • 3

    Melt the ghee in a non-stick skillet over medium heat, then add the fresh baby spinach and sauté until just wilted.

  • 4

    Pour the whisked egg mixture into the skillet with the spinach, stirring gently and frequently with a spatula to create soft, fluffy curds.

  • 5

    Continue cooking until the eggs are set but still moist, then pile the scramble onto the toasted sourdough slice and serve immediately.