Scrambled Eggs with Greek Yogurt and Fresh Blueberries

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

Scrambled Eggs with Greek Yogurt and Fresh Blueberries

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Greek Yogurt and Fresh Blueberries

Enjoy a breakfast that brings together warm, fluffy scrambled eggs with a creamy side of nonfat Greek yogurt elegantly topped with fresh blueberries and a sprinkle of crunchy walnuts. This thoughtfully balanced dish is light yet satisfying, offering a delightful combination of savory and subtly sweet flavors to kickstart your day.

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NUTRITION

382kcal
Protein
21.3g
Fat
25.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx. 150g)

150g Nonfat Greek Yogurt

1/2 cup Fresh Blueberries (approx. 75g)

0.5 oz Walnuts (approx. 14g)

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PREPARATION

  • 1

    Crack 3 large eggs into a bowl and whisk until well blended.

  • 2

    Heat a non-stick skillet over medium heat and pour in the eggs. Stir continuously until the eggs are softly scrambled and just set, being careful not to overcook.

  • 3

    While the eggs are cooking, scoop the Greek yogurt into a serving bowl.

  • 4

    Top the Greek yogurt with fresh blueberries and a sprinkle of walnuts for added crunch.

  • 5

    Plate the scrambled eggs alongside the yogurt bowl and serve immediately.

Scrambled Eggs with Greek Yogurt and Fresh Blueberries

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

Scrambled Eggs with Greek Yogurt and Fresh Blueberries

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Greek Yogurt and Fresh Blueberries

Enjoy a breakfast that brings together warm, fluffy scrambled eggs with a creamy side of nonfat Greek yogurt elegantly topped with fresh blueberries and a sprinkle of crunchy walnuts. This thoughtfully balanced dish is light yet satisfying, offering a delightful combination of savory and subtly sweet flavors to kickstart your day.

NUTRITION

382kcal
Protein
21.3g
Fat
25.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx. 150g)

150g Nonfat Greek Yogurt

1/2 cup Fresh Blueberries (approx. 75g)

0.5 oz Walnuts (approx. 14g)

PREPARATION

  • 1

    Crack 3 large eggs into a bowl and whisk until well blended.

  • 2

    Heat a non-stick skillet over medium heat and pour in the eggs. Stir continuously until the eggs are softly scrambled and just set, being careful not to overcook.

  • 3

    While the eggs are cooking, scoop the Greek yogurt into a serving bowl.

  • 4

    Top the Greek yogurt with fresh blueberries and a sprinkle of walnuts for added crunch.

  • 5

    Plate the scrambled eggs alongside the yogurt bowl and serve immediately.