Scrambled Eggs with Sautéed Greens and Pumpkin Yogurt

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

Scrambled Eggs with Sautéed Greens and Pumpkin Yogurt

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Pumpkin Yogurt

Soft scrambled eggs and savory venison served with garlic-sautéed spinach and a side of creamy pumpkin yogurt topped with fresh berries.

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NUTRITION

414kcal
Protein
31.6g
Fat
27.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Ground Venison

1/3 cup Non-fat Greek Yogurt

2 tablespoons Pumpkin Puree

1 cup Fresh Spinach

1/4 cup Blueberries

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt and pumpkin puree until smooth and well combined.

  • 2

    Top the pumpkin yogurt with fresh blueberries and set aside as a side dish.

  • 3

    Heat half of the olive oil in a skillet over medium heat and brown the ground venison until fully cooked through.

  • 4

    Remove the venison from the pan and add the remaining olive oil along with the fresh spinach.

  • 5

    Sauté the spinach until just wilted, then pour in the eggs which have been whisked with a pinch of salt and pepper.

  • 6

    Gently scramble the eggs with the spinach until set, then fold the cooked venison back into the skillet to warm through.

  • 7

    Serve the warm venison and egg scramble immediately alongside the chilled pumpkin yogurt bowl.

Scrambled Eggs with Sautéed Greens and Pumpkin Yogurt

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

Scrambled Eggs with Sautéed Greens and Pumpkin Yogurt

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Greens and Pumpkin Yogurt

Soft scrambled eggs and savory venison served with garlic-sautéed spinach and a side of creamy pumpkin yogurt topped with fresh berries.

NUTRITION

414kcal
Protein
31.6g
Fat
27.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Ground Venison

1/3 cup Non-fat Greek Yogurt

2 tablespoons Pumpkin Puree

1 cup Fresh Spinach

1/4 cup Blueberries

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    In a small bowl, whisk together the Greek yogurt and pumpkin puree until smooth and well combined.

  • 2

    Top the pumpkin yogurt with fresh blueberries and set aside as a side dish.

  • 3

    Heat half of the olive oil in a skillet over medium heat and brown the ground venison until fully cooked through.

  • 4

    Remove the venison from the pan and add the remaining olive oil along with the fresh spinach.

  • 5

    Sauté the spinach until just wilted, then pour in the eggs which have been whisked with a pinch of salt and pepper.

  • 6

    Gently scramble the eggs with the spinach until set, then fold the cooked venison back into the skillet to warm through.

  • 7

    Serve the warm venison and egg scramble immediately alongside the chilled pumpkin yogurt bowl.