Name: Egg and Veggie Scramble with Greek Yogurt and Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Large Egg; 0.5 cup Egg Whites; 0.5 cup Nonfat Greek Yogurt; 0.5 cup Blueberries; 1 cup Baby Spinach; 0.5 cup Red Bell Pepper, diced; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Unsweetened Shredded Coconut

Egg and Veggie Scramble with Greek Yogurt and Berries

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 and Berries

Soft-scrambled eggs with sautéed spinach and peppers, served with creamy Greek yogurt topped with fresh berries and toasted coconut.

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NUTRITION

Protein

34.2g

Fat

22.6g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

0.5 cup Egg Whites

0.5 cup Nonfat Greek Yogurt

0.5 cup Blueberries

1 cup Baby Spinach

0.5 cup Red Bell Pepper, diced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Unsweetened Shredded Coconut

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PREPARATION

1
In a medium bowl, whisk together the whole egg and egg whites until well combined and slightly frothy.
2
Heat the olive oil in a non-stick skillet over medium heat.
3
Add the diced red bell pepper to the skillet and sauté for 3-4 minutes until softened.
4
Add the baby spinach to the skillet and cook until just wilted.
5
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
6
Gently stir the eggs with a spatula, cooking until they are soft-set and creamy.
7
While the eggs cook, place the Greek yogurt in a small serving bowl.
8
Top the yogurt with fresh blueberries and a sprinkle of shredded coconut.
9
Plate the veggie scramble alongside the yogurt bowl and serve immediately while the eggs are warm.