Name: High-Protein Eggs on Toast with Sautéed Spinach and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 2 slices sprouted grain bread; 2 cups fresh baby spinach; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper

High-Protein Eggs on Toast with Sautéed Spinach and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

High-Protein Eggs on Toast with Sautéed Spinach and Tomatoes

Sautéed spinach and blistered tomatoes folded into fluffy scrambled eggs, served over toasted sprouted grain bread for a savory and protein-packed breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.4g

Fat

21.3g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

2 slices sprouted grain bread

2 cups fresh baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Toast the sprouted grain bread slices until they are golden and crisp.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
3
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until the skins begin to blister and soften.
4
Add the fresh baby spinach to the pan and sauté briefly until the leaves are just wilted.
5
In a small bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.
6
Lower the heat to medium and pour the egg mixture over the vegetables in the skillet.
7
Gently stir the eggs with a spatula, folding them over the vegetables until they are fluffy and fully set.
8
Place the toasted bread on a plate, top with the egg and vegetable scramble, and finish with a sprinkle of crumbled feta cheese.