Egg and Vegetable Scramble with Greek Yogurt

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

Egg and Vegetable Scramble with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Greek Yogurt

Enjoy a light yet satisfying start to your day with this egg and vegetable scramble paired with a creamy dollop of Greek yogurt and a hint of sweet freshness from blueberries. The blend of sautéed veggies and scrambled eggs offers a delightful texture and savory taste, perfectly balanced by the tangy yogurt and burst of fruit.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
32.9g
Fat
20.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1 cup Spinach (30g)

1 small Tomato (80g)

1/2 cup sliced Mushrooms (35g)

1/4 cup chopped Onion (40g)

1 teaspoon Olive Oil (4.5g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1/4 cup Blueberries (40g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat.

  • 2

    Add the chopped onion and sauté until softened, about 2 minutes.

  • 3

    Stir in the mushrooms and cook for another 2 minutes until they begin to release their moisture.

  • 4

    Add the tomato and spinach, cooking for an additional minute until the spinach wilts.

  • 5

    Beat the eggs in a bowl and pour them into the skillet. Gently scramble the eggs with the vegetables, cooking until the eggs are just set.

  • 6

    Remove from heat and plate the scramble.

  • 7

    Serve with a side of plain nonfat Greek yogurt topped with blueberries for a hint of natural sweetness.

Egg and Vegetable Scramble with Greek Yogurt

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

Egg and Vegetable Scramble with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Vegetable Scramble with Greek Yogurt

Enjoy a light yet satisfying start to your day with this egg and vegetable scramble paired with a creamy dollop of Greek yogurt and a hint of sweet freshness from blueberries. The blend of sautéed veggies and scrambled eggs offers a delightful texture and savory taste, perfectly balanced by the tangy yogurt and burst of fruit.

NUTRITION

383kcal
Protein
32.9g
Fat
20.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

1 cup Spinach (30g)

1 small Tomato (80g)

1/2 cup sliced Mushrooms (35g)

1/4 cup chopped Onion (40g)

1 teaspoon Olive Oil (4.5g)

1/2 cup Plain Nonfat Greek Yogurt (125g)

1/4 cup Blueberries (40g)

PREPARATION

  • 1

    Heat olive oil in a non-stick skillet over medium heat.

  • 2

    Add the chopped onion and sauté until softened, about 2 minutes.

  • 3

    Stir in the mushrooms and cook for another 2 minutes until they begin to release their moisture.

  • 4

    Add the tomato and spinach, cooking for an additional minute until the spinach wilts.

  • 5

    Beat the eggs in a bowl and pour them into the skillet. Gently scramble the eggs with the vegetables, cooking until the eggs are just set.

  • 6

    Remove from heat and plate the scramble.

  • 7

    Serve with a side of plain nonfat Greek yogurt topped with blueberries for a hint of natural sweetness.