Name: Egg and Avocado Scramble with Greek Yogurt and Peanut Butter Rice Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs (~100g total); 1/2 medium Avocado (~100g); 1/2 cup Nonfat Greek Yogurt (~125g); 1.5 tbsp Peanut Butter (~24g); 2 plain Rice Cakes (~28g total)

Egg and Avocado Scramble with Greek Yogurt and Peanut Butter Rice Cakes

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

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Scramble with Greek Yogurt and Peanut Butter Rice Cakes

Start your day with a delicious and balanced breakfast featuring a creamy egg and avocado scramble paired with a refreshing dollop of Greek yogurt and crunchy peanut butter rice cakes. This combination offers a satisfying mix of textures and flavors that will keep you energized throughout your morning.

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NUTRITION

Protein

32.9g

Fat

33g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (~100g total)

1/2 medium Avocado (~100g)

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

1.5 tbsp Peanut Butter (~24g)

2 plain Rice Cakes (~28g total)

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PREPARATION

1
Crack the eggs into a bowl and whisk until smooth. Dice the avocado into small cubes.
2
Heat a nonstick skillet over medium heat and lightly spray with cooking spray if desired. Pour in the eggs and gently stir them as they begin to set.
3
When the eggs are about halfway cooked, gently fold in the diced avocado to warm it without mashing completely.
4
Continue cooking until the eggs are softly scrambled and fully set, then remove from heat.
5
Plate the scramble alongside a serving of Greek yogurt. Spread the peanut butter evenly over the rice cakes.
6
Serve the scrambled eggs with avocado, a side of Greek yogurt, and the peanut butter rice cakes. Enjoy your balanced and nourishing breakfast!