Name: Tuna and Vegetable Greek Yogurt Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounce canned tuna in water; 2 large eggs; 0.5 cup non-fat Greek yogurt; 1.5 cup frozen mixed vegetables; 1 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Tuna and Vegetable Greek Yogurt Bake

Baked tuna and vibrant frozen vegetables folded into a fluffy, golden Greek yogurt and egg base for a savory and satisfying meal.

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NUTRITION

Protein

53.5g

Fat

17g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounce canned tuna in water

2 large eggs

0.5 cup non-fat Greek yogurt

1.5 cup frozen mixed vegetables

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Preheat oven to 375°F (190°C) and grease a small baking dish with olive oil.
2
Thaw the frozen vegetables by rinsing under warm water and patting dry to remove excess moisture.
3
Drain the tuna completely and flake it into a medium mixing bowl.
4
Whisk together the eggs, Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth.
5
Fold the tuna, thawed vegetables, and lemon juice into the egg mixture.
6
Pour the mixture into the prepared baking dish and spread evenly.
7
Bake for 25-30 minutes until the center is set and the top is lightly browned.
8
Let cool for 5 minutes before slicing and serving.