Name: Scrambled Eggs with Sautéed Spinach and Greek Yoghurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 2 cups Fresh Spinach; 0.5 cup 2% Plain Greek Yogurt; 1.5 tablespoons Avocado Oil; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

Scrambled Eggs with Sautéed Spinach and Greek Yoghurt

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach and Greek Yoghurt

Soft-scrambled eggs folded with tender baby spinach and served alongside a dollop of cool, tangy Greek yogurt for a perfectly velvety finish.

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NUTRITION

Protein

30.8g

Fat

37.7g

Carbs

8.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 cups Fresh Spinach

0.5 cup 2% Plain Greek Yogurt

1.5 tablespoons Avocado Oil

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Whisk the eggs in a small bowl with a pinch of sea salt and black pepper until the yolks and whites are fully combined.
2
Heat the avocado oil in a medium non-stick skillet over medium heat.
3
Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are wilted and bright green.
4
Reduce the heat to medium-low and pour the whisked eggs directly over the sautéed spinach.
5
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until they are just set but still moist.
6
Remove the skillet from the heat immediately to prevent overcooking.
7
Transfer the egg and spinach scramble to a plate and serve with a generous dollop of cold Greek yogurt on the side.