Name: Creamy Scrambled Eggs with Avocado and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup Egg Whites; 1/2 cup Cherry Tomatoes, halved; 3/4 cup White Mushrooms, sliced; 1/2 cup Red Potato, diced; 1/4 medium Avocado, sliced; 1 teaspoon Olive Oil; 1 tablespoon Nonfat Greek Yogurt; 1/4 teaspoon Smoked Paprika

Creamy Scrambled Eggs with Avocado and Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Avocado and Roasted Tomatoes

Slow-scrambled eggs with nonfat Greek yogurt, served alongside roasted potatoes, savory mushrooms, and buttery avocado slices.

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NUTRITION

Protein

28.1g

Fat

21.1g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Egg Whites

1/2 cup Cherry Tomatoes, halved

3/4 cup White Mushrooms, sliced

1/2 cup Red Potato, diced

1/4 medium Avocado, sliced

1 teaspoon Olive Oil

1 tablespoon Nonfat Greek Yogurt

1/4 teaspoon Smoked Paprika

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red potato, halved cherry tomatoes, and sliced mushrooms with olive oil, smoked paprika, and a pinch of salt.
3
Spread the vegetables in a single layer and roast for 18 minutes until the potatoes are tender and golden.
4
In a bowl, whisk together the whole eggs, egg whites, and Greek yogurt until smooth and well combined.
5
Pour the egg mixture into a non-stick skillet over medium-low heat, stirring gently and constantly with a spatula until soft, creamy curds form.
6
Plate the creamy eggs alongside the roasted vegetable medley and top with the fresh avocado slices.