Name: Scrambled Eggs with Roasted Potatoes and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 100g Red Potatoes, diced; 1/3 cup Non-fat Greek Yogurt; 1 tsp Olive Oil; 1/2 cup Fresh Raspberries; 1 tsp Grass-fed Butter

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Potatoes and Greek Yogurt

Pan-scrambled eggs paired with oven-roasted red potatoes and a side of protein-rich Greek yogurt topped with tart raspberries for a refreshing, creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

24.2g

Fat

19g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

100g Red Potatoes, diced

1/3 cup Non-fat Greek Yogurt

1 tsp Olive Oil

1/2 cup Fresh Raspberries

1 tsp Grass-fed Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red potatoes with olive oil, sea salt, and cracked black pepper.
3
Spread the potatoes in a single layer and roast for 20-25 minutes until the edges are golden and crisp.
4
While the potatoes roast, whisk the eggs in a small bowl with a splash of water or almond milk.
5
Melt the grass-fed butter in a non-stick skillet over medium-low heat.
6
Pour in the eggs and cook, stirring gently with a spatula, until they are soft, fluffy, and just set.
7
Transfer the eggs and roasted potatoes to a plate.
8
Serve alongside a small bowl of Greek yogurt topped with the fresh raspberries.