Name: Egg and Cheese Veggie Scramble with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/4 cup Egg Whites; 1/2 ounce Cheddar Cheese, shredded; 1 teaspoon Olive Oil; 1 cup Fresh Spinach; 1/4 cup Red Bell Pepper, diced; 1/2 cup Non-fat Plain Greek Yogurt; 1/2 cup Fresh Blueberries

Egg and Cheese Veggie Scramble with Greek Yogurt and Berries

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

YOUR SOLIN GENERATED RECIPE

Egg and Cheese Veggie Scramble with Greek Yogurt and Berries

Fluffy eggs scrambled with sautéed peppers and spinach, finished with melty cheddar and served alongside creamy Greek yogurt topped with fresh blueberries.

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NUTRITION

Protein

35.9g

Fat

19.7g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 ounce Cheddar Cheese, shredded

1 teaspoon Olive Oil

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1/2 cup Non-fat Plain Greek Yogurt

1/2 cup Fresh Blueberries

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PREPARATION

1
In a small bowl, whisk together the whole eggs and egg whites until well combined.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened.
4
Add the fresh spinach to the pan and cook until just wilted.
5
Pour the whisked egg mixture over the vegetables and cook, stirring occasionally with a spatula, until the eggs are nearly set.
6
Sprinkle the shredded cheddar cheese over the eggs and continue to fold until the cheese is melted and the eggs are cooked through.
7
Plate the scramble immediately.
8
Serve alongside a bowl of non-fat Greek yogurt topped with fresh blueberries.