YOUR SOLIN GENERATED RECIPE
Egg and Vegetable Scramble with Greek Yogurt
Sautéed bell peppers and spinach scrambled with fluffy eggs, served alongside crispy roasted potatoes and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1/2 cup Nonfat Greek Yogurt
1/2 cup Diced Red Potato
1 cup Fresh Spinach
1/2 cup Diced Red Bell Pepper
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the diced red potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender.
Toss in the diced bell peppers and sauté for another three to four minutes until softened.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Lower the heat slightly and add the remaining teaspoon of olive oil along with the fresh spinach to the pan.
Once the spinach begins to wilt, pour the egg mixture over the vegetables.
Gently scramble the eggs with a spatula until they are just set and fluffy.
Transfer the scramble and potatoes to a plate and serve with a dollop of fresh Greek yogurt on top.