Name: Creamy Avocado and Egg Breakfast Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.5 cup nonfat Greek yogurt; 0.25 whole avocado; 1 cup fresh baby spinach; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Creamy Avocado and Egg Breakfast Plate

Soft-scrambled eggs and whites served alongside buttery avocado slices and a dollop of protein-rich Greek yogurt for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.9g

Fat

26.6g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup nonfat Greek yogurt

0.25 whole avocado

1 cup fresh baby spinach

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a medium bowl, whisk together the large eggs and egg whites until well combined and slightly frothy.
2
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat.
3
Add the cherry tomatoes to the skillet and sauté for 2 minutes until the skins begin to blister slightly.
4
Add the fresh baby spinach to the pan and toss until just wilted, then push the vegetables to one side of the pan.
5
Pour the egg mixture into the empty side of the pan. Use a silicone spatula to gently fold the eggs, cooking them slowly to maintain a creamy texture.
6
Once the eggs are set but still moist, remove the pan from the heat and season with sea salt and black pepper.
7
Plate the scramble alongside the sliced avocado and a dollop of nonfat Greek yogurt.
8
Garnish with fresh chives and serve immediately.