Name: Egg and Zucchini Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 1/4 cup Egg Whites; 1/4 cup Nonfat Greek Yogurt; 1 cup diced Zucchini; 120g diced Sweet Potato; 1 teaspoon Unsalted Butter

Egg and Zucchini Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Zucchini Scramble with Greek Yogurt

Pan-scrambled eggs and zucchini served with roasted sweet potato cubes and finished with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

29.5g

Fat

14.5g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1/4 cup Egg Whites

1/4 cup Nonfat Greek Yogurt

1 cup diced Zucchini

120g diced Sweet Potato

1 teaspoon Unsalted Butter

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced sweet potato with a pinch of salt and roast for 15-20 minutes until tender and slightly browned.
3
While potatoes roast, melt the butter in a non-stick skillet over medium heat.
4
Add the diced zucchini to the skillet and sauté for 3-4 minutes until just softened.
5
In a small bowl, whisk together the whole eggs and egg whites until well combined.
6
Pour the egg mixture into the skillet with the zucchini and scramble gently until the eggs are just set.
7
Plate the zucchini scramble alongside the roasted sweet potatoes.
8
Top the eggs with a dollop of cool Greek yogurt and serve immediately.