Cheesy Vegetable Egg Scramble with Greek Yogurt

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

Cheesy Vegetable Egg Scramble with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Cheesy Vegetable Egg Scramble with Greek Yogurt

Enjoy a vibrant morning scramble loaded with fresh bell peppers, spinach, and mushrooms tossed with whisked eggs and melted cheddar cheese. Finished with a cool dollop of nonfat Greek yogurt, this dish offers a delicious balance of creamy, savory, and refreshing flavors to kickstart your day.

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NUTRITION

357kcal
Protein
27.5g
Fat
23.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (100g)

1/4 cup Shredded Cheddar Cheese (28g)

1/2 cup Fresh Spinach

1/2 cup Chopped Bell Pepper (green)

1/4 cup Sliced Mushrooms

1/3 cup Nonfat Greek Yogurt (80g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk together with a pinch of salt and pepper.

  • 2

    Heat a nonstick skillet over medium heat and add 1 tsp of olive oil.

  • 3

    Add the chopped bell pepper, spinach, and sliced mushrooms to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 4

    Pour in the whisked eggs and let them set slightly before gently stirring.

  • 5

    Sprinkle the shredded cheddar cheese over the eggs and continue to cook, stirring occasionally, until the eggs are softly scrambled and the cheese has melted.

  • 6

    Transfer the scramble to a plate and top with a dollop of nonfat Greek yogurt. Season with additional salt and pepper if desired.

Cheesy Vegetable Egg Scramble with Greek Yogurt

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

Cheesy Vegetable Egg Scramble with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Cheesy Vegetable Egg Scramble with Greek Yogurt

Enjoy a vibrant morning scramble loaded with fresh bell peppers, spinach, and mushrooms tossed with whisked eggs and melted cheddar cheese. Finished with a cool dollop of nonfat Greek yogurt, this dish offers a delicious balance of creamy, savory, and refreshing flavors to kickstart your day.

NUTRITION

357kcal
Protein
27.5g
Fat
23.6g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs (100g)

1/4 cup Shredded Cheddar Cheese (28g)

1/2 cup Fresh Spinach

1/2 cup Chopped Bell Pepper (green)

1/4 cup Sliced Mushrooms

1/3 cup Nonfat Greek Yogurt (80g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk together with a pinch of salt and pepper.

  • 2

    Heat a nonstick skillet over medium heat and add 1 tsp of olive oil.

  • 3

    Add the chopped bell pepper, spinach, and sliced mushrooms to the skillet. Sauté for 2-3 minutes until they begin to soften.

  • 4

    Pour in the whisked eggs and let them set slightly before gently stirring.

  • 5

    Sprinkle the shredded cheddar cheese over the eggs and continue to cook, stirring occasionally, until the eggs are softly scrambled and the cheese has melted.

  • 6

    Transfer the scramble to a plate and top with a dollop of nonfat Greek yogurt. Season with additional salt and pepper if desired.