YOUR SOLIN GENERATED RECIPE
Egg and Greek Yogurt Bagel Sandwich
Toasted whole wheat bagel topped with fluffy scrambled eggs and a herbed Greek yogurt spread, finished with fresh baby spinach for a crisp bite.
INGREDIENTS
1 Whole Wheat Bagel
2 Large Eggs
1/4 cup Non-fat Plain Greek Yogurt
1 cup Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
PREPARATION
Slice the whole wheat bagel in half and toast until the edges are golden brown.
In a small bowl, whisk the eggs thoroughly with a pinch of sea salt and black pepper.
Heat the olive oil in a small non-stick skillet over medium-low heat.
Pour the eggs into the skillet and cook, stirring gently, until they are soft and fluffy.
While the eggs cook, spread the Greek yogurt evenly across both halves of the toasted bagel.
Layer the fresh baby spinach onto the bottom half of the bagel.
Place the scrambled eggs over the spinach and top with the remaining bagel half.