Egg and Avocado Bowl with Sautéed Greens and Pesto

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

Egg and Avocado Bowl with Sautéed Greens and Pesto

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Bowl with Sautéed Greens and Pesto

Sautéed spinach and soft-scrambled eggs served over a savory yogurt base with sliced avocado and a dollop of herbaceous pesto.

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NUTRITION

275kcal
Protein
32g
Fat
12.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 large Whole Egg

0.5 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

0.25 Avocado

1 tsp Basil Pesto

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PREPARATION

  • 1

    Whisk the three egg whites and one whole egg together in a small bowl until well combined.

  • 2

    Place a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 3

    Pour the whisked egg mixture into the skillet with the spinach and scramble gently until the eggs are soft and fully set.

  • 4

    Spread the non-fat Greek yogurt across the bottom of a serving bowl to create a creamy, protein-rich base.

  • 5

    Spoon the warm egg and spinach scramble directly over the yogurt base.

  • 6

    Slice the avocado and place it on top of the eggs, then finish the dish with a small dollop of basil pesto.

Egg and Avocado Bowl with Sautéed Greens and Pesto

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

Egg and Avocado Bowl with Sautéed Greens and Pesto

YOUR SOLIN GENERATED RECIPE

Egg and Avocado Bowl with Sautéed Greens and Pesto

Sautéed spinach and soft-scrambled eggs served over a savory yogurt base with sliced avocado and a dollop of herbaceous pesto.

NUTRITION

275kcal
Protein
32g
Fat
12.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites

1 large Whole Egg

0.5 cup Non-fat Greek Yogurt

2 cups Fresh Spinach

0.25 Avocado

1 tsp Basil Pesto

PREPARATION

  • 1

    Whisk the three egg whites and one whole egg together in a small bowl until well combined.

  • 2

    Place a non-stick skillet over medium heat and add the fresh spinach, sautéing until just wilted.

  • 3

    Pour the whisked egg mixture into the skillet with the spinach and scramble gently until the eggs are soft and fully set.

  • 4

    Spread the non-fat Greek yogurt across the bottom of a serving bowl to create a creamy, protein-rich base.

  • 5

    Spoon the warm egg and spinach scramble directly over the yogurt base.

  • 6

    Slice the avocado and place it on top of the eggs, then finish the dish with a small dollop of basil pesto.