Egg and Bacon Scramble with Greek Yogurt and Spinach Salad

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

Egg and Bacon Scramble with Greek Yogurt and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Scramble with Greek Yogurt and Spinach Salad

Wake up to a hearty breakfast featuring a fluffy egg and bacon scramble paired with creamy nonfat Greek yogurt and a refreshing spinach salad drizzled with olive oil. This well-balanced plate offers a comforting mix of savory scramble and cool, crisp salad elements for a satisfying morning meal.

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NUTRITION

385kcal
Protein
35.9g
Fat
21.2g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

2 slices Bacon (30g total)

0.75 cup Plain Nonfat Greek Yogurt (170g)

1 cup Spinach (30g)

0.25 cup Cucumber (26g)

0.25 cup Tomato (40g)

1 teaspoon Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

    Begin by chopping the spinach, cucumber, and tomato to create a fresh salad base.

  • 2

    In a small bowl, toss the salad vegetables with 1 teaspoon of extra virgin olive oil. Set aside.

  • 3

    In a pan over medium heat, add the bacon slices and cook until they achieve a crisp texture. Remove bacon from the pan and let cool slightly. Once cooled, chop into bite-sized pieces.

  • 4

    Drain excess bacon grease from the pan, leaving just a small amount to lightly coat the surface.

  • 5

    Crack the eggs into a bowl, whisking them until thoroughly combined.

  • 6

    Pour the eggs into the pan and gently scramble over medium-low heat, cooking just until softly set.

  • 7

    Plate the warm scramble, then top with the chopped bacon.

  • 8

    Serve alongside a generous dollop of plain nonfat Greek yogurt and the lightly dressed spinach salad.

  • 9

    Enjoy your well-rounded breakfast that perfectly balances savory eggs, crisp bacon, creamy yogurt, and a refreshing salad!

Egg and Bacon Scramble with Greek Yogurt and Spinach Salad

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

Egg and Bacon Scramble with Greek Yogurt and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Egg and Bacon Scramble with Greek Yogurt and Spinach Salad

Wake up to a hearty breakfast featuring a fluffy egg and bacon scramble paired with creamy nonfat Greek yogurt and a refreshing spinach salad drizzled with olive oil. This well-balanced plate offers a comforting mix of savory scramble and cool, crisp salad elements for a satisfying morning meal.

NUTRITION

385kcal
Protein
35.9g
Fat
21.2g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g total)

2 slices Bacon (30g total)

0.75 cup Plain Nonfat Greek Yogurt (170g)

1 cup Spinach (30g)

0.25 cup Cucumber (26g)

0.25 cup Tomato (40g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Begin by chopping the spinach, cucumber, and tomato to create a fresh salad base.

  • 2

    In a small bowl, toss the salad vegetables with 1 teaspoon of extra virgin olive oil. Set aside.

  • 3

    In a pan over medium heat, add the bacon slices and cook until they achieve a crisp texture. Remove bacon from the pan and let cool slightly. Once cooled, chop into bite-sized pieces.

  • 4

    Drain excess bacon grease from the pan, leaving just a small amount to lightly coat the surface.

  • 5

    Crack the eggs into a bowl, whisking them until thoroughly combined.

  • 6

    Pour the eggs into the pan and gently scramble over medium-low heat, cooking just until softly set.

  • 7

    Plate the warm scramble, then top with the chopped bacon.

  • 8

    Serve alongside a generous dollop of plain nonfat Greek yogurt and the lightly dressed spinach salad.

  • 9

    Enjoy your well-rounded breakfast that perfectly balances savory eggs, crisp bacon, creamy yogurt, and a refreshing salad!