Name: Blueberry Pecan Yogurt Parfait with Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup non-fat vanilla Greek yogurt; 0.5 cup fresh blueberries; 0.25 tbsp chopped pecans; 1 tbsp rolled oats; 2 large eggs; 0.5 slice sourdough bread; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

Blueberry Pecan Yogurt Parfait with Scrambled Eggs

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

YOUR SOLIN GENERATED RECIPE

Blueberry Pecan Yogurt Parfait with Scrambled Eggs

Fluffy scrambled eggs served alongside a crisp sourdough toast and a creamy vanilla yogurt parfait layered with crunchy pecans and fresh blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.4g

Fat

14.5g

Carbs

52.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cup non-fat vanilla Greek yogurt

0.5 cup fresh blueberries

0.25 tbsp chopped pecans

1 tbsp rolled oats

2 large eggs

0.5 slice sourdough bread

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a glass or bowl, layer the Greek yogurt with fresh blueberries, chopped pecans, and rolled oats to create the parfait.
2
Toast the sourdough bread until it reaches your desired level of golden brown and crispiness.
3
Crack the eggs into a small bowl and whisk together with the sea salt and black pepper until well combined.
4
Heat the olive oil in a non-stick skillet over medium-low heat.
5
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are just set and fluffy.
6
Plate the warm scrambled eggs and sourdough toast alongside the chilled yogurt parfait and serve immediately.