Protein-Packed Scrambled Eggs with Toasted Sourdough and Crisp Green Salad

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

Protein-Packed Scrambled Eggs with Toasted Sourdough and Crisp Green Salad

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs with Toasted Sourdough and Crisp Green Salad

Soft-scrambled eggs and egg whites served over golden toasted sourdough with a crisp, lemon-dressed lettuce salad for a refreshing crunch.

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NUTRITION

499kcal
Protein
41.9g
Fat
21.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 slice sourdough bread

2 cup romaine lettuce

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.

  • 2

    Place the sourdough slices in a toaster or under a broiler until they are golden brown and crisp.

  • 3

    In a separate small bowl, toss the chopped romaine lettuce with the lemon juice and extra virgin olive oil until evenly coated.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds until the edges begin to set.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue cooking until the eggs are just set but still moist.

  • 6

    Remove the skillet from the heat and stir in the fresh chopped chives.

  • 7

    Place the toasted sourdough on a plate, top with the scrambled eggs, and serve the crisp lettuce salad on the side.

Protein-Packed Scrambled Eggs with Toasted Sourdough and Crisp Green Salad

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

Protein-Packed Scrambled Eggs with Toasted Sourdough and Crisp Green Salad

YOUR SOLIN GENERATED RECIPE

Protein-Packed Scrambled Eggs with Toasted Sourdough and Crisp Green Salad

Soft-scrambled eggs and egg whites served over golden toasted sourdough with a crisp, lemon-dressed lettuce salad for a refreshing crunch.

NUTRITION

499kcal
Protein
41.9g
Fat
21.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 slice sourdough bread

2 cup romaine lettuce

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a medium bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and slightly frothy.

  • 2

    Place the sourdough slices in a toaster or under a broiler until they are golden brown and crisp.

  • 3

    In a separate small bowl, toss the chopped romaine lettuce with the lemon juice and extra virgin olive oil until evenly coated.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds until the edges begin to set.

  • 5

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds. Continue cooking until the eggs are just set but still moist.

  • 6

    Remove the skillet from the heat and stir in the fresh chopped chives.

  • 7

    Place the toasted sourdough on a plate, top with the scrambled eggs, and serve the crisp lettuce salad on the side.