Name: Egg and Spinach Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2 cups Fresh Baby Spinach; 1/4 cup Nonfat Greek Yogurt; 1 slice Whole Grain Bread; 1.5 tsp Extra Virgin Olive Oil

Egg and Spinach Scramble with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Scramble with Greek Yogurt

Pan-scrambled eggs with fresh baby spinach and a dollop of cool Greek yogurt, served with a slice of toasted whole grain bread for a satisfying crunch.

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NUTRITION

Protein

24g

Fat

17.8g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 cups Fresh Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 slice Whole Grain Bread

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

1
Whisk the eggs in a small bowl with a pinch of salt and pepper until well combined.
2
Heat the olive oil in a non-stick skillet over medium heat and sauté the baby spinach until it is just wilted.
3
Pour the eggs into the skillet and cook, stirring occasionally, until the eggs are set and fluffy.
4
Toast the whole grain bread until it reaches your desired level of golden brown.
5
Transfer the scramble to a plate, serve with the toast, and top with a dollop of cool Greek yogurt.