Name: Scrambled Eggs with Sautéed Spinach and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Large Egg; 2.5 tbsp Nonfat Greek Yogurt; 1.5 cups Fresh Baby Spinach; 0.5 cup Diced Red Bell Pepper; 1.25 tbsp Extra Virgin Olive Oil; 1 oz Sliced Avocado

Scrambled Eggs with Sautéed Spinach and Greek Yogurt

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 Sautéed Spinach and Greek Yogurt

Sautéed spinach and peppers folded into fluffy scrambled eggs and topped with a cool, creamy dollop of Greek yogurt.

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NUTRITION

Protein

12.6g

Fat

26.3g

Carbs

10.2g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2.5 tbsp Nonfat Greek Yogurt

1.5 cups Fresh Baby Spinach

0.5 cup Diced Red Bell Pepper

1.25 tbsp Extra Virgin Olive Oil

1 oz Sliced Avocado

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PREPARATION

1
Heat the extra virgin olive oil in a medium non-stick skillet over medium heat.
2
Add the diced red bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.
3
Add the fresh baby spinach to the pan and cook until the leaves are just wilted.
4
In a small bowl, whisk together the egg and 1.5 tablespoons of the Greek yogurt until the mixture is well combined and smooth.
5
Lower the heat slightly and pour the egg mixture into the skillet with the vegetables.
6
Gently stir the eggs with a spatula, folding them over until they are just set and fluffy.
7
Transfer the scramble to a plate and top with the remaining tablespoon of Greek yogurt and the sliced avocado.