Name: Scrambled Eggs with Sourdough and Greek Yoghurt Berry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1 slice Sourdough Bread; 1/2 cup Non-fat Greek Yogurt; 1/2 cup Raspberries; 1/2 Banana; 1 tsp Olive Oil; 1 tsp Grass-fed Butter; 1 cup Fresh Spinach

Scrambled Eggs with Sourdough and Greek Yoghurt Berry Bowl

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 Sourdough and Greek Yoghurt Berry Bowl

Soft scrambled eggs and toasted sourdough served alongside a creamy Greek yogurt bowl topped with fresh berries and sweet banana slices.

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NUTRITION

Protein

31.7g

Fat

19.6g

Carbs

56.5g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 slice Sourdough Bread

1/2 cup Non-fat Greek Yogurt

1/2 cup Raspberries

1/2 Banana

1 tsp Olive Oil

1 tsp Grass-fed Butter

1 cup Fresh Spinach

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PREPARATION

1
Whisk the eggs in a small bowl with a pinch of salt and pepper.
2
Heat the olive oil in a non-stick skillet over medium-low heat and sauté the spinach until wilted.
3
Pour the eggs into the skillet and cook, stirring gently, until they are soft and just set.
4
Toast the sourdough bread until golden and spread with the grass-fed butter.
5
Place the Greek yogurt in a separate bowl and top with fresh raspberries and sliced banana.