Egg and Spinach Croissant with Greek Yogurt

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

Egg and Spinach Croissant with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Croissant with Greek Yogurt

Enjoy a light yet satisfying breakfast featuring softly scrambled eggs with fresh spinach tucked inside a buttery mini croissant, complemented by a creamy side of nonfat Greek yogurt and delicate roasted sweet potato cubes. This meal strikes a delightful balance between flavor, texture, and wholesome nutrition.

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NUTRITION

411kcal
Protein
28g
Fat
18.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

1 mini croissant (50g)

2 large eggs (100g total)

1 cup fresh spinach (30g)

100g nonfat Greek yogurt

1/3 cup roasted sweet potato cubes (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a pinch of salt and a drizzle of olive oil, then spread them out on a baking sheet. Roast for 15-20 minutes until they are tender and lightly caramelized.

  • 2

    While the sweet potatoes are roasting, crack the eggs into a bowl, whisk them, and season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat. Add the fresh spinach and sauté for about 1 minute until wilted.

  • 4

    Pour in the beaten eggs and gently stir with the spinach until the eggs are softly scrambled. Remove from heat.

  • 5

    Slice the mini croissant in half horizontally and lightly toast it if desired.

  • 6

    Assemble the croissant by spooning the scrambled eggs and spinach mixture into the bottom half, then top with the other half.

  • 7

    Serve the croissant alongside a serving of nonfat Greek yogurt and the roasted sweet potato cubes. Enjoy your balanced and flavorful breakfast!

Egg and Spinach Croissant with Greek Yogurt

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

Egg and Spinach Croissant with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Croissant with Greek Yogurt

Enjoy a light yet satisfying breakfast featuring softly scrambled eggs with fresh spinach tucked inside a buttery mini croissant, complemented by a creamy side of nonfat Greek yogurt and delicate roasted sweet potato cubes. This meal strikes a delightful balance between flavor, texture, and wholesome nutrition.

NUTRITION

411kcal
Protein
28g
Fat
18.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

1 mini croissant (50g)

2 large eggs (100g total)

1 cup fresh spinach (30g)

100g nonfat Greek yogurt

1/3 cup roasted sweet potato cubes (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with a pinch of salt and a drizzle of olive oil, then spread them out on a baking sheet. Roast for 15-20 minutes until they are tender and lightly caramelized.

  • 2

    While the sweet potatoes are roasting, crack the eggs into a bowl, whisk them, and season with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium heat. Add the fresh spinach and sauté for about 1 minute until wilted.

  • 4

    Pour in the beaten eggs and gently stir with the spinach until the eggs are softly scrambled. Remove from heat.

  • 5

    Slice the mini croissant in half horizontally and lightly toast it if desired.

  • 6

    Assemble the croissant by spooning the scrambled eggs and spinach mixture into the bottom half, then top with the other half.

  • 7

    Serve the croissant alongside a serving of nonfat Greek yogurt and the roasted sweet potato cubes. Enjoy your balanced and flavorful breakfast!