Name: Egg and Greek Yogurt Scramble with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 100g Egg Whites; 2 tbsp Nonfat Greek Yogurt; 1 cup Broccoli Florets; 1/2 cup Butternut Squash, cubed; 1 tbsp Grated Parmesan Cheese; 2 tsp Olive Oil

Egg and Greek Yogurt Scramble with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Egg and Greek Yogurt Scramble with Roasted Broccoli

Fluffy eggs whisked with Greek yogurt and scrambled until tender, served with roasted broccoli and squash with a dusting of salty parmesan.

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NUTRITION

Protein

31.7g

Fat

20.6g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

100g Egg Whites

2 tbsp Nonfat Greek Yogurt

1 cup Broccoli Florets

1/2 cup Butternut Squash, cubed

1 tbsp Grated Parmesan Cheese

2 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the broccoli florets and cubed butternut squash with one teaspoon of olive oil, salt, and black pepper on a parchment-lined baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and the edges are slightly charred.
4
In a medium bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is completely smooth and no yogurt lumps remain.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds until they are just set and creamy.
7
Serve the scramble immediately alongside the roasted vegetables and finish with a sprinkle of grated parmesan cheese.