Name: Egg and Spinach Scramble with Greek Yogurt and Peanut Butter Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1 cup Fresh Spinach; 1 teaspoon Olive Oil; 0.5 cup Nonfat Greek Yogurt; 1 slice Whole Wheat Bread; 1 tablespoon Natural Peanut Butter

Egg and Spinach Scramble with Greek Yogurt and Peanut Butter Toast

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

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Greek Yogurt and Peanut Butter Toast

Fluffy scrambled eggs with wilted spinach served alongside creamy Greek yogurt and toasted whole-grain bread topped with melty peanut butter.

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NUTRITION

Protein

33.5g

Fat

23.1g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 cup Fresh Spinach

1 teaspoon Olive Oil

0.5 cup Nonfat Greek Yogurt

1 slice Whole Wheat Bread

1 tablespoon Natural Peanut Butter

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PREPARATION

1
Whisk the eggs in a small bowl until well combined and season with a pinch of salt and pepper.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the fresh spinach to the skillet and sauté for 1-2 minutes until it is fully wilted.
4
Pour the whisked eggs into the skillet with the spinach and stir gently until the eggs are soft and scrambled.
5
Toast the whole wheat bread until it reaches your desired level of crispness.
6
Spread the peanut butter evenly over the warm toast so it begins to melt slightly.
7
Plate the egg scramble and toast, serving the chilled Greek yogurt in a small bowl on the side.