Name: Cheesy Scrambled Eggs with Greek Yogurt and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 Large Eggs; 1.5 tbsp Nonfat Greek Yogurt; 1 oz Sharp Cheddar Cheese; 1 cup Cherry Tomatoes; 1 tbsp Extra Virgin Olive Oil; 1 slice Sprouted Grain Bread; 0.5 cup Fresh Raspberries

Cheesy Scrambled Eggs with Greek Yogurt and Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Cheesy Scrambled Eggs with Greek Yogurt and Roasted Tomatoes

Creamy eggs whisked with Greek yogurt and sharp cheddar, served with blistered tomatoes, sprouted toast, and fresh raspberries for a bright, buttery finish.

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NUTRITION

Protein

34.2g

Fat

38.6g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1.5 tbsp Nonfat Greek Yogurt

1 oz Sharp Cheddar Cheese

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

0.5 cup Fresh Raspberries

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PREPARATION

1
Preheat oven to 400°F.
2
Toss cherry tomatoes with half the olive oil and a pinch of salt on a baking sheet.
3
Roast tomatoes for 12 minutes until they are blistered and soft.
4
Whisk eggs and Greek yogurt together in a bowl until completely combined and smooth.
5
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
6
Pour in the egg mixture and cook slowly, using a spatula to gently push the curds toward the center.
7
Fold in the shredded cheddar cheese just as the eggs finish cooking to maintain a creamy texture.
8
Toast the sprouted grain bread until golden brown.
9
Serve the cheesy eggs alongside the roasted tomatoes, toast, and fresh raspberries.