Scrambled Eggs with Roasted Potatoes and Greek Yogurt

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

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

Enjoy a comforting plate of fluffy scrambled eggs served alongside crispy roasted potatoes and a cool dollop of tangy Greek yogurt. This balanced breakfast pairs warm, savory eggs with hearty roasted potato cubes and a smooth creamy yogurt, making it a delightful, energizing start to your day.

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NUTRITION

274kcal
Protein
21.6g
Fat
9.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg white

150g potato

50g nonfat Greek yogurt

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the cubed potato with a little salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast for about 20-25 minutes or until golden and crisp, turning halfway through.

  • 2

    In a bowl, whisk together the whole eggs and egg white until well combined. Season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add a few drops of olive oil. Pour in the egg mixture. Stir gently with a spatula, cooking slowly until the eggs form soft curds. Remove from heat just before they are fully set, as they will continue to cook in the residual heat.

  • 4

    Plate the scrambled eggs alongside the roasted potatoes and add a side serving of nonfat Greek yogurt. Serve immediately and enjoy a balanced, flavorful breakfast.

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

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

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

Enjoy a comforting plate of fluffy scrambled eggs served alongside crispy roasted potatoes and a cool dollop of tangy Greek yogurt. This balanced breakfast pairs warm, savory eggs with hearty roasted potato cubes and a smooth creamy yogurt, making it a delightful, energizing start to your day.

NUTRITION

274kcal
Protein
21.6g
Fat
9.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 large egg white

150g potato

50g nonfat Greek yogurt

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the cubed potato with a little salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast for about 20-25 minutes or until golden and crisp, turning halfway through.

  • 2

    In a bowl, whisk together the whole eggs and egg white until well combined. Season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat and add a few drops of olive oil. Pour in the egg mixture. Stir gently with a spatula, cooking slowly until the eggs form soft curds. Remove from heat just before they are fully set, as they will continue to cook in the residual heat.

  • 4

    Plate the scrambled eggs alongside the roasted potatoes and add a side serving of nonfat Greek yogurt. Serve immediately and enjoy a balanced, flavorful breakfast.