Mediterranean Scrambled Eggs with Olives

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

Mediterranean Scrambled Eggs with Olives

YOUR SOLIN GENERATED RECIPE

Mediterranean Scrambled Eggs with Olives

Pan-scrambled eggs and egg whites whisked with creamy Greek yogurt, folded with salty feta, juicy tomatoes, and briny olives for a vibrant Mediterranean start.

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NUTRITION

530kcal
Protein
46.0g
Fat
33.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup plain non-fat Greek yogurt

1.5 oz feta cheese

0.5 cup cherry tomatoes

5 whole kalamata olives

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and airy.

  • 2

    Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.

  • 3

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2 minutes until the spinach is wilted and the tomatoes are soft.

  • 4

    Lower the heat slightly and pour in the egg mixture, allowing the edges to set for 30 seconds.

  • 5

    Use a silicone spatula to gently push the cooked eggs toward the center, then sprinkle the crumbled feta and sliced olives over the top.

  • 6

    Season with sea salt, black pepper, and fresh oregano, continuing to fold gently until the eggs are just set but still moist and tender.

Mediterranean Scrambled Eggs with Olives

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

Mediterranean Scrambled Eggs with Olives

YOUR SOLIN GENERATED RECIPE

Mediterranean Scrambled Eggs with Olives

Pan-scrambled eggs and egg whites whisked with creamy Greek yogurt, folded with salty feta, juicy tomatoes, and briny olives for a vibrant Mediterranean start.

NUTRITION

530kcal
Protein
46.0g
Fat
33.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.25 cup plain non-fat Greek yogurt

1.5 oz feta cheese

0.5 cup cherry tomatoes

5 whole kalamata olives

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and airy.

  • 2

    Place a non-stick skillet over medium heat and add the extra virgin olive oil, swirling to coat the surface.

  • 3

    Add the halved cherry tomatoes and baby spinach to the pan, sautéing for 2 minutes until the spinach is wilted and the tomatoes are soft.

  • 4

    Lower the heat slightly and pour in the egg mixture, allowing the edges to set for 30 seconds.

  • 5

    Use a silicone spatula to gently push the cooked eggs toward the center, then sprinkle the crumbled feta and sliced olives over the top.

  • 6

    Season with sea salt, black pepper, and fresh oregano, continuing to fold gently until the eggs are just set but still moist and tender.