Egg and Greek Yogurt Scramble on Sourdough Toast with Fresh Berries

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

Egg and Greek Yogurt Scramble on Sourdough Toast with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg and Greek Yogurt Scramble on Sourdough Toast with Fresh Berries

Start your day with a protein-packed yet refreshing breakfast. Fluffy scrambled eggs combined with a creamy nonfat Greek yogurt stir-in create a light, tangy scramble served atop a crisp slice of toasted sourdough bread. Accompanied by a generous side of sweet, seasonal mixed berries, this dish delivers a harmonious balance of textures and flavors, perfect for fueling mornings with energy and delight.

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NUTRITION

434kcal
Protein
31g
Fat
15.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

2/3 cup Nonfat Greek Yogurt (~150g)

1 slice Sourdough Bread (40g)

1/2 cup Mixed Berries (75g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil, swirling to coat.

  • 2

    Crack the eggs into a bowl and whisk them until well blended. Stir in the nonfat Greek yogurt until the mixture is uniform.

  • 3

    Pour the egg and yogurt mixture into the warmed skillet. Allow it to set slightly before gently stirring, creating soft curds. Cook until the eggs are softly scrambled but still moist.

  • 4

    While the scramble finishes cooking, toast the sourdough bread slice to your desired level of doneness.

  • 5

    Plate the scrambled eggs on top of the toasted sourdough, and serve with a side of fresh mixed berries.

  • 6

    Enjoy your hearty and balanced breakfast!

Egg and Greek Yogurt Scramble on Sourdough Toast with Fresh Berries

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

Egg and Greek Yogurt Scramble on Sourdough Toast with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Egg and Greek Yogurt Scramble on Sourdough Toast with Fresh Berries

Start your day with a protein-packed yet refreshing breakfast. Fluffy scrambled eggs combined with a creamy nonfat Greek yogurt stir-in create a light, tangy scramble served atop a crisp slice of toasted sourdough bread. Accompanied by a generous side of sweet, seasonal mixed berries, this dish delivers a harmonious balance of textures and flavors, perfect for fueling mornings with energy and delight.

NUTRITION

434kcal
Protein
31g
Fat
15.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g total)

2/3 cup Nonfat Greek Yogurt (~150g)

1 slice Sourdough Bread (40g)

1/2 cup Mixed Berries (75g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil, swirling to coat.

  • 2

    Crack the eggs into a bowl and whisk them until well blended. Stir in the nonfat Greek yogurt until the mixture is uniform.

  • 3

    Pour the egg and yogurt mixture into the warmed skillet. Allow it to set slightly before gently stirring, creating soft curds. Cook until the eggs are softly scrambled but still moist.

  • 4

    While the scramble finishes cooking, toast the sourdough bread slice to your desired level of doneness.

  • 5

    Plate the scrambled eggs on top of the toasted sourdough, and serve with a side of fresh mixed berries.

  • 6

    Enjoy your hearty and balanced breakfast!