Name: Egg and Greek Yogurt Scramble Bowl with Banana Slices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs (approx. 100g); 200g Nonfat Greek Yogurt; 1/2 cup Whole Wheat Pasta (cooked, approx. 70g); 1 tsp Olive Oil; 1 small Banana

Egg and Greek Yogurt Scramble Bowl with Banana Slices

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

YOUR SOLIN GENERATED RECIPE

Egg and Greek Yogurt Scramble Bowl with Banana Slices

Start your day with a satisfying blend of silky scrambled eggs, a creamy dollop of nonfat Greek yogurt, and a bright hint of sweetness from fresh banana slices. Complemented by a light serving of whole wheat pasta tossed in a touch of olive oil, this dish provides a balanced mix of protein, wholesome carbs, and a pleasant texture contrast that makes for a nutritious, energizing breakfast.

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NUTRITION

Protein

36g

Fat

15.3g

Carbs

50g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

200g Nonfat Greek Yogurt

1/2 cup Whole Wheat Pasta (cooked, approx. 70g)

1 tsp Olive Oil

1 small Banana

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PREPARATION

1
Bring a small pot of water to a boil and cook the whole wheat pasta according to the package instructions. Drain and toss with 1 teaspoon olive oil; set aside.
2
In a bowl, beat the 2 eggs until uniform.
3
Heat a non-stick skillet over medium heat and pour in the eggs. Gently stir with a spatula to form soft curds, cooking until just set.
4
Transfer the scrambled eggs onto a serving bowl. Arrange the olive oil–tossed pasta alongside or gently mixed in.
5
Top or serve the scramble with a generous dollop of nonfat Greek yogurt.
6
Peel and slice the small banana, and serve the slices on the side to add a naturally sweet contrast to the savory components.