Name: Egg and Greek Yogurt Scramble with Sautéed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Nonfat Greek Yogurt; 1 cup Broccoli Florets; 1/2 cup Sliced Carrots; 1/2 cup Canned Black Beans; 1 tsp Extra Virgin Olive Oil

Egg and Greek Yogurt Scramble with Sautéed Broccoli

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

YOUR SOLIN GENERATED RECIPE

Egg and Greek Yogurt Scramble with Sautéed Broccoli

Fluffy eggs whisked with Greek yogurt and scrambled with black beans, served alongside a vibrant sauté of broccoli and carrots with a hint of toasted garlic.

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NUTRITION

Protein

29.7g

Fat

15.1g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 cup Broccoli Florets

1/2 cup Sliced Carrots

1/2 cup Canned Black Beans

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the chopped broccoli and carrots to the pan and sauté for 5-6 minutes until they are tender-crisp.
3
Stir in the rinsed black beans and cook for another 2 minutes until heated through.
4
In a small bowl, whisk together the eggs and Greek yogurt until the mixture is smooth and creamy.
5
Pour the egg mixture into the skillet with the sautéed vegetables.
6
Gently stir the eggs with a spatula, cooking until they are just set but still soft and fluffy.
7
Season with a pinch of sea salt and cracked black pepper before serving immediately.