Name: Egg and Spinach Sourdough Toast with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 1 Large Egg; 2 Large Egg Whites; 1/4 cup Non-fat Greek Yogurt; 1 cup Baby Spinach; 1 tsp Olive Oil; 1/4 cup Cherry Tomatoes, halved

Egg and Spinach Sourdough Toast with Greek Yogurt

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 Sourdough Toast with Greek Yogurt

Toasted sourdough bread topped with fluffy scrambled eggs and sautéed spinach, finished with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

25g

Fat

11g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

1 Large Egg

2 Large Egg Whites

1/4 cup Non-fat Greek Yogurt

1 cup Baby Spinach

1 tsp Olive Oil

1/4 cup Cherry Tomatoes, halved

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PREPARATION

1
Place the sourdough slice in a toaster or under a broiler until golden brown.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the cherry tomatoes and baby spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.
4
In a small bowl, whisk together the whole egg and egg whites.
5
Pour the egg mixture into the skillet with the vegetables, stirring gently until the eggs are soft-scrambled and cooked through.
6
Spread the Greek yogurt directly onto the toasted sourdough or place it as a dollop on the side.
7
Top the toast with the scrambled egg and vegetable mixture, seasoning with a pinch of sea salt and black pepper if desired.