Greek Yogurt and Egg White Scramble with Sautéed Spinach

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

Greek Yogurt and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Greek Yogurt and Egg White Scramble with Sautéed Spinach

Enjoy a light yet satisfying breakfast scramble accented with tangy Greek yogurt and a hint of feta, mixed with the vibrant flavors of sautéed spinach and red bell pepper. Finished with a crisp slice of whole grain toast and a drizzle of olive oil alongside a refreshing quarter avocado, this dish offers a balanced burst of flavor and energy to kickstart your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
36.2g
Fat
17.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (≈165g)

1/3 cup nonfat Greek yogurt (≈80g)

0.5 oz low-fat feta cheese (≈14g)

1 cup spinach (≈30g)

1/4 medium red bell pepper, diced (≈30g)

1 tsp olive oil for sauté (≈4.5g)

1 slice whole grain bread (≈28g)

1 tsp extra virgin olive oil for drizzle (≈4.5g)

1/4 avocado (≈50g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Sauté the spinach and diced red bell pepper for 2-3 minutes until the spinach wilts and the peppers soften.

  • 3

    In a bowl, whisk together the 5 egg whites, nonfat Greek yogurt, and crumbled low-fat feta cheese.

  • 4

    Pour the egg mixture into the skillet with the vegetables and gently scramble until the eggs are just set, about 3-4 minutes.

  • 5

    Toast the slice of whole grain bread until golden.

  • 6

    Plate the scramble alongside the toast, and drizzle with an extra teaspoon of extra virgin olive oil.

  • 7

    Finish by serving with a quarter of a sliced avocado on the side.

Greek Yogurt and Egg White Scramble with Sautéed Spinach

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

Greek Yogurt and Egg White Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Greek Yogurt and Egg White Scramble with Sautéed Spinach

Enjoy a light yet satisfying breakfast scramble accented with tangy Greek yogurt and a hint of feta, mixed with the vibrant flavors of sautéed spinach and red bell pepper. Finished with a crisp slice of whole grain toast and a drizzle of olive oil alongside a refreshing quarter avocado, this dish offers a balanced burst of flavor and energy to kickstart your day.

NUTRITION

390kcal
Protein
36.2g
Fat
17.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 egg whites (≈165g)

1/3 cup nonfat Greek yogurt (≈80g)

0.5 oz low-fat feta cheese (≈14g)

1 cup spinach (≈30g)

1/4 medium red bell pepper, diced (≈30g)

1 tsp olive oil for sauté (≈4.5g)

1 slice whole grain bread (≈28g)

1 tsp extra virgin olive oil for drizzle (≈4.5g)

1/4 avocado (≈50g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add 1 teaspoon of olive oil.

  • 2

    Sauté the spinach and diced red bell pepper for 2-3 minutes until the spinach wilts and the peppers soften.

  • 3

    In a bowl, whisk together the 5 egg whites, nonfat Greek yogurt, and crumbled low-fat feta cheese.

  • 4

    Pour the egg mixture into the skillet with the vegetables and gently scramble until the eggs are just set, about 3-4 minutes.

  • 5

    Toast the slice of whole grain bread until golden.

  • 6

    Plate the scramble alongside the toast, and drizzle with an extra teaspoon of extra virgin olive oil.

  • 7

    Finish by serving with a quarter of a sliced avocado on the side.