Egg White and Greek Yogurt Scramble with Spinach

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

Egg White and Greek Yogurt Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Greek Yogurt Scramble with Spinach

A light yet satisfying breakfast scramble featuring fluffy egg whites and creamy Greek yogurt stirred into a bed of fresh spinach. Enhanced with a side of tangy yogurt-lentils for an extra protein boost, and served with a slice of whole-grain toast and creamy avocado, this dish is equal parts nutritious and delicious.

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NUTRITION

372kcal
Protein
35.8g
Fat
11.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx. 185g)

0.33 cup Nonfat Greek Yogurt (approx. 80g)

1 cup Fresh Spinach (30g)

0.25 cup Cooked Lentils

1 tsp Extra Virgin Olive Oil

1 slice Whole-Grain Bread

0.25 serving Avocado (approx. 35g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

    Pour in the egg whites and allow them to set slightly. Stir gently to create soft curds.

  • 4

    Fold in the nonfat Greek yogurt and season with salt and pepper, stirring until well combined and creamy.

  • 5

    In a small bowl, mix the cooked lentils with a tiny dollop of extra Greek yogurt and a pinch of salt to create a tangy topping.

  • 6

    Toast the whole-grain bread slice until golden.

  • 7

    Plate the scramble, then spoon the yogurt-lentils mixture on top or on the side.

  • 8

    Slice the avocado and serve alongside the toast, adding a fresh, creamy element to each bite.

Egg White and Greek Yogurt Scramble with Spinach

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

Egg White and Greek Yogurt Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Egg White and Greek Yogurt Scramble with Spinach

A light yet satisfying breakfast scramble featuring fluffy egg whites and creamy Greek yogurt stirred into a bed of fresh spinach. Enhanced with a side of tangy yogurt-lentils for an extra protein boost, and served with a slice of whole-grain toast and creamy avocado, this dish is equal parts nutritious and delicious.

NUTRITION

372kcal
Protein
35.8g
Fat
11.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Egg Whites (approx. 185g)

0.33 cup Nonfat Greek Yogurt (approx. 80g)

1 cup Fresh Spinach (30g)

0.25 cup Cooked Lentils

1 tsp Extra Virgin Olive Oil

1 slice Whole-Grain Bread

0.25 serving Avocado (approx. 35g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.

  • 3

    Pour in the egg whites and allow them to set slightly. Stir gently to create soft curds.

  • 4

    Fold in the nonfat Greek yogurt and season with salt and pepper, stirring until well combined and creamy.

  • 5

    In a small bowl, mix the cooked lentils with a tiny dollop of extra Greek yogurt and a pinch of salt to create a tangy topping.

  • 6

    Toast the whole-grain bread slice until golden.

  • 7

    Plate the scramble, then spoon the yogurt-lentils mixture on top or on the side.

  • 8

    Slice the avocado and serve alongside the toast, adding a fresh, creamy element to each bite.