Creamy Scrambled Eggs with Fresh Berry Compote and Crispy Whole Grain Toast

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

Creamy Scrambled Eggs with Fresh Berry Compote and Crispy Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Berry Compote and Crispy Whole Grain Toast

Savor a delightful blend of velvety scrambled eggs enriched with a touch of low-fat milk, served alongside a rustic slice of crispy whole grain toast and crowned with a refreshingly tangy berry compote, complemented by a dollop of creamy nonfat Greek yogurt for an extra protein boost.

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NUTRITION

427kcal
Protein
39.5g
Fat
17.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/4 cup Low-Fat Milk (61g)

1 slice Whole Grain Bread (40g)

1/4 cup Blueberries (37g)

1/4 cup Raspberries (31g)

1/2 cup Nonfat Greek Yogurt (150g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, whisk together the eggs and low-fat milk until well combined and slightly frothy.

  • 3

    Pour the egg mixture into the skillet. Gently stir and fold continuously to create soft, creamy scrambled eggs. Remove from heat just before fully set to maintain a creamy texture.

  • 4

    In a separate small saucepan, combine blueberries and raspberries over low-medium heat. Stir occasionally until the berries soften and form a light compote, about 3-4 minutes. Optionally, for added sweetness, a light drizzle of honey can be added.

  • 5

    Toast the whole grain bread slice until golden and crispy.

  • 6

    Plate the scrambled eggs alongside the toasted bread. Top the eggs with a spoonful of the fresh berry compote and serve with a side of nonfat Greek yogurt.

  • 7

    Enjoy this balanced meal that provides a satisfying mix of protein, whole grains, and fresh fruit.

Creamy Scrambled Eggs with Fresh Berry Compote and Crispy Whole Grain Toast

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

Creamy Scrambled Eggs with Fresh Berry Compote and Crispy Whole Grain Toast

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Berry Compote and Crispy Whole Grain Toast

Savor a delightful blend of velvety scrambled eggs enriched with a touch of low-fat milk, served alongside a rustic slice of crispy whole grain toast and crowned with a refreshingly tangy berry compote, complemented by a dollop of creamy nonfat Greek yogurt for an extra protein boost.

NUTRITION

427kcal
Protein
39.5g
Fat
17.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/4 cup Low-Fat Milk (61g)

1 slice Whole Grain Bread (40g)

1/4 cup Blueberries (37g)

1/4 cup Raspberries (31g)

1/2 cup Nonfat Greek Yogurt (150g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a bowl, whisk together the eggs and low-fat milk until well combined and slightly frothy.

  • 3

    Pour the egg mixture into the skillet. Gently stir and fold continuously to create soft, creamy scrambled eggs. Remove from heat just before fully set to maintain a creamy texture.

  • 4

    In a separate small saucepan, combine blueberries and raspberries over low-medium heat. Stir occasionally until the berries soften and form a light compote, about 3-4 minutes. Optionally, for added sweetness, a light drizzle of honey can be added.

  • 5

    Toast the whole grain bread slice until golden and crispy.

  • 6

    Plate the scrambled eggs alongside the toasted bread. Top the eggs with a spoonful of the fresh berry compote and serve with a side of nonfat Greek yogurt.

  • 7

    Enjoy this balanced meal that provides a satisfying mix of protein, whole grains, and fresh fruit.