Egg and Veggie Bagel Sandwich with Greek Yogurt

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

Egg and Veggie Bagel Sandwich with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Bagel Sandwich with Greek Yogurt

A toasted whole wheat bagel thin topped with fluffy scrambled eggs and sautéed spinach, served alongside creamy Greek yogurt and sweet blueberries.

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NUTRITION

382kcal
Protein
33.3g
Fat
11.2g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Bagel Thin

1 Large Egg

1/3 cup Egg Whites

1/2 cup Non-fat Plain Greek Yogurt

1/2 cup Fresh Blueberries

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Split the bagel thin and toast until golden brown.

  • 2

    Heat olive oil in a small non-stick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and egg whites.

  • 5

    Pour the eggs over the spinach in the skillet and scramble gently until fully cooked and fluffy.

  • 6

    Place the egg and spinach mixture onto the toasted bagel halves.

  • 7

    Serve the bagel sandwich immediately with the Greek yogurt and blueberries on the side.

Egg and Veggie Bagel Sandwich with Greek Yogurt

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

Egg and Veggie Bagel Sandwich with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Bagel Sandwich with Greek Yogurt

A toasted whole wheat bagel thin topped with fluffy scrambled eggs and sautéed spinach, served alongside creamy Greek yogurt and sweet blueberries.

NUTRITION

382kcal
Protein
33.3g
Fat
11.2g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Bagel Thin

1 Large Egg

1/3 cup Egg Whites

1/2 cup Non-fat Plain Greek Yogurt

1/2 cup Fresh Blueberries

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Split the bagel thin and toast until golden brown.

  • 2

    Heat olive oil in a small non-stick skillet over medium heat.

  • 3

    Add the baby spinach to the skillet and sauté until just wilted.

  • 4

    In a small bowl, whisk together the whole egg and egg whites.

  • 5

    Pour the eggs over the spinach in the skillet and scramble gently until fully cooked and fluffy.

  • 6

    Place the egg and spinach mixture onto the toasted bagel halves.

  • 7

    Serve the bagel sandwich immediately with the Greek yogurt and blueberries on the side.