Name: Egg and Veggie Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Whole Eggs; 2 large Egg Whites; 1 teaspoon Olive Oil; 1/4 cup chopped Red Bell Pepper; 1/2 cup Fresh Spinach; 150 grams Nonfat Greek Yogurt; Salt and Pepper to taste

Egg and Veggie Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Greek Yogurt

A light and satisfying scrambled egg dish packed with fresh veggies and accompanied by a creamy side of nonfat Greek yogurt. This wholesome breakfast offers a delightful mix of soft, fluffy scrambled eggs and crisp bell peppers and spinach, balanced by the tangy richness of Greek yogurt.

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NUTRITION

Protein

32.5g

Fat

14.2g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

2 large Whole Eggs

2 large Egg Whites

1 teaspoon Olive Oil

1/4 cup chopped Red Bell Pepper

1/2 cup Fresh Spinach

150 grams Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

1
Crack the whole eggs and separate out two additional egg whites; in a bowl, whisk them together lightly with a pinch of salt and pepper.
2
Heat 1 teaspoon of olive oil in a small non-stick skillet over medium heat.
3
Add the chopped red bell pepper and fresh spinach to the skillet, sautéing for 1-2 minutes until the veggies start to soften.
4
Pour in the egg mixture and let it set for a few seconds before gently stirring, allowing the eggs to form soft curds.
5
Cook until the eggs are scrambled to your desired consistency, about 2-3 minutes.
6
Transfer the scramble to a plate and serve with a side of creamy nonfat Greek yogurt.
7
Enjoy your protein-packed breakfast that perfectly balances savory scrambled eggs with a cooling, tangy yogurt accompaniment.