Name: Egg and Greek Yogurt Bowl with Crisp Lettuce and Seeded Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs (approx 100g total); 6 oz Nonfat Plain Greek Yogurt (approx 170g); 1 cup Romaine Lettuce (approx 47g); 1 slice Seeded Whole Grain Bread (approx 40g); 1 teaspoon Olive Oil; Salt and Pepper to taste

Egg and Greek Yogurt Bowl with Crisp Lettuce and Seeded Toast

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 Bowl with Crisp Lettuce and Seeded Toast

Savor a nourishing bowl that combines the creaminess of nonfat Greek yogurt with the warmth of soft scrambled eggs, crisp lettuce for a fresh crunch, and a hearty slice of seeded toast. This balanced meal is designed to fuel your morning with a delightful blend of textures and flavors while keeping you within a targeted protein and calorie range.

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NUTRITION

Protein

34.2g

Fat

16.1g

Carbs

23.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx 100g total)

6 oz Nonfat Plain Greek Yogurt (approx 170g)

1 cup Romaine Lettuce (approx 47g)

1 slice Seeded Whole Grain Bread (approx 40g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

1
In a small bowl, whisk the eggs with a pinch of salt and pepper.
2
Heat a non-stick pan over medium heat and add the teaspoon of olive oil.
3
Pour the eggs into the pan and scramble gently until fully cooked but still moist.
4
While the eggs are cooking, prepare your serving bowl by placing the Greek yogurt at the bottom.
5
Add the scrambled eggs atop the yogurt, and gently mix to combine textures.
6
Toss the romaine lettuce lightly and place it on the side of the bowl.
7
Toast the seeded bread until it reaches a crispy golden-brown consistency.
8
Serve the toast on the side and season the plate with extra salt and pepper if desired.