Protein-Packed Crispy Potato Bowl with Greek Yogurt

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

Protein-Packed Crispy Potato Bowl with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Potato Bowl with Greek Yogurt

Enjoy a hearty bowl featuring crispy roasted russet potato cubes, fluffy scrambled eggs, and a cool dollop of tangy low-fat Greek yogurt, all lightly seasoned with salt, pepper, and paprika for a balanced, protein-rich meal that satisfies any time of day.

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NUTRITION

461kcal
Protein
35.1g
Fat
18.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

170g Plain Low-Fat Greek Yogurt

2 large Eggs

1 teaspoon Olive Oil

Salt, Pepper, and Paprika to taste

1 tablespoon Fresh Parsley (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash and dice the russet potato into 1/2-inch cubes.

  • 2

    Toss the potato cubes in a bowl with olive oil, salt, pepper, and paprika until evenly coated.

  • 3

    Spread the seasoned potato cubes on a baking sheet in a single layer and roast for 20-25 minutes or until they are crispy and golden, turning halfway through.

  • 4

    While the potatoes roast, crack the eggs into a bowl and whisk until well-blended.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the whisked eggs and gently scramble until just set. Remove from heat.

  • 6

    Assemble the bowl by placing the roasted potatoes at the base, topping with scrambled eggs, and adding a generous dollop of Greek yogurt on the side.

  • 7

    Optionally, garnish with freshly chopped parsley and a light sprinkle of additional salt and pepper before serving.

Protein-Packed Crispy Potato Bowl with Greek Yogurt

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

Protein-Packed Crispy Potato Bowl with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Potato Bowl with Greek Yogurt

Enjoy a hearty bowl featuring crispy roasted russet potato cubes, fluffy scrambled eggs, and a cool dollop of tangy low-fat Greek yogurt, all lightly seasoned with salt, pepper, and paprika for a balanced, protein-rich meal that satisfies any time of day.

NUTRITION

461kcal
Protein
35.1g
Fat
18.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (~150g)

170g Plain Low-Fat Greek Yogurt

2 large Eggs

1 teaspoon Olive Oil

Salt, Pepper, and Paprika to taste

1 tablespoon Fresh Parsley (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash and dice the russet potato into 1/2-inch cubes.

  • 2

    Toss the potato cubes in a bowl with olive oil, salt, pepper, and paprika until evenly coated.

  • 3

    Spread the seasoned potato cubes on a baking sheet in a single layer and roast for 20-25 minutes or until they are crispy and golden, turning halfway through.

  • 4

    While the potatoes roast, crack the eggs into a bowl and whisk until well-blended.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the whisked eggs and gently scramble until just set. Remove from heat.

  • 6

    Assemble the bowl by placing the roasted potatoes at the base, topping with scrambled eggs, and adding a generous dollop of Greek yogurt on the side.

  • 7

    Optionally, garnish with freshly chopped parsley and a light sprinkle of additional salt and pepper before serving.