Scrambled Eggs with Greek Yogurt, Sautéed Spinach & Steak Toast

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

Scrambled Eggs with Greek Yogurt, Sautéed Spinach & Steak Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Greek Yogurt, Sautéed Spinach & Steak Toast

A protein-packed breakfast that balances creamy scrambled eggs with rich Greek yogurt, lightly sautéed spinach, and tender lean steak served alongside a slice of whole wheat toast. The dish offers a satisfying blend of textures and flavors, perfect for powering up your day with a nutritious start.

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NUTRITION

398kcal
Protein
35.9g
Fat
18.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1 ounce Lean Sirloin Steak

1 teaspoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

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PREPARATION

  • 1

    Thinly slice the lean sirloin steak and set aside.

  • 2

    In a bowl, whisk the eggs until blended and gently stir in the Greek yogurt.

  • 3

    Heat the olive oil in a non-stick pan over medium heat and add the sliced steak. Sauté for about 1-2 minutes until just browned, then add the spinach and cook until wilted.

  • 4

    Pour the egg and yogurt mixture into the pan with the steak and spinach. Allow the eggs to set slightly, then gently stir to form soft curds. Continue cooking until the eggs are fully cooked but still moist.

  • 5

    Toast the whole wheat bread slice until lightly crisp.

  • 6

    Plate the scrambled eggs with steak and spinach alongside the toast and serve immediately.

Scrambled Eggs with Greek Yogurt, Sautéed Spinach & Steak Toast

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

Scrambled Eggs with Greek Yogurt, Sautéed Spinach & Steak Toast

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Greek Yogurt, Sautéed Spinach & Steak Toast

A protein-packed breakfast that balances creamy scrambled eggs with rich Greek yogurt, lightly sautéed spinach, and tender lean steak served alongside a slice of whole wheat toast. The dish offers a satisfying blend of textures and flavors, perfect for powering up your day with a nutritious start.

NUTRITION

398kcal
Protein
35.9g
Fat
18.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/2 cup Nonfat Greek Yogurt

1 cup Fresh Spinach

1 ounce Lean Sirloin Steak

1 teaspoon Extra Virgin Olive Oil

1 slice Whole Wheat Bread

PREPARATION

  • 1

    Thinly slice the lean sirloin steak and set aside.

  • 2

    In a bowl, whisk the eggs until blended and gently stir in the Greek yogurt.

  • 3

    Heat the olive oil in a non-stick pan over medium heat and add the sliced steak. Sauté for about 1-2 minutes until just browned, then add the spinach and cook until wilted.

  • 4

    Pour the egg and yogurt mixture into the pan with the steak and spinach. Allow the eggs to set slightly, then gently stir to form soft curds. Continue cooking until the eggs are fully cooked but still moist.

  • 5

    Toast the whole wheat bread slice until lightly crisp.

  • 6

    Plate the scrambled eggs with steak and spinach alongside the toast and serve immediately.