Name: Egg and Veggie Scramble with Greek Yogurt Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 150g Non-fat Greek Yogurt; 1 slice Sprouted Grain Bread; 1 cup Blueberries; 1 cup Fresh Spinach; 1/4 cup Red Bell Pepper, chopped; 1 teaspoon Avocado Oil; 1 teaspoon Honey

Egg and Veggie Scramble with Greek Yogurt Toast

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

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Scramble with Greek Yogurt Toast

Soft-scrambled eggs with fresh spinach and peppers, served with toasted sprouted bread topped with creamy Greek yogurt and sweet blueberries.

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NUTRITION

Protein

34.2g

Fat

15.7g

Carbs

51g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

150g Non-fat Greek Yogurt

1 slice Sprouted Grain Bread

1 cup Blueberries

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, chopped

1 teaspoon Avocado Oil

1 teaspoon Honey

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PREPARATION

1
Heat the avocado oil in a non-stick skillet over medium heat.
2
Add the chopped red bell pepper and spinach to the skillet, sautéing until the spinach is wilted and the peppers are slightly tender.
3
Whisk the eggs in a small bowl and pour them into the skillet with the vegetables.
4
Stir the eggs gently and continuously until they are soft, fluffy, and fully cooked.
5
Toast the sprouted grain bread until it reaches your desired level of crispness.
6
Spread the non-fat Greek yogurt evenly over the toasted bread and drizzle with honey.
7
Top the yogurt toast with fresh blueberries and serve immediately alongside the warm veggie scramble.