Name: Egg and Greek Yogurt Scramble with Sautéed Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup Egg Whites; 1/4 cup Non-fat Plain Greek Yogurt; 1/2 cup diced Red Bell Pepper; 1 cup Fresh Spinach; 1/4 cup diced Red Onion; 1 teaspoon Avocado Oil; 1/4 Avocado, sliced

Egg and Greek Yogurt Scramble with Sautéed Veggies

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

YOUR SOLIN GENERATED RECIPE

Egg and Greek Yogurt Scramble with Sautéed Veggies

Whisked eggs and Greek yogurt scrambled with vibrant sautéed peppers and spinach, topped with a slice of buttery avocado.

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NUTRITION

Protein

30.4g

Fat

19.7g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Egg Whites

1/4 cup Non-fat Plain Greek Yogurt

1/2 cup diced Red Bell Pepper

1 cup Fresh Spinach

1/4 cup diced Red Onion

1 teaspoon Avocado Oil

1/4 Avocado, sliced

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PREPARATION

1
Heat the avocado oil in a non-stick skillet over medium heat.
2
Add the diced red onion and bell pepper to the skillet, sautéing until the vegetables are softened and slightly caramelized.
3
In a small mixing bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is smooth and well combined.
4
Stir the fresh spinach into the skillet with the vegetables and cook for about 1 minute until just wilted.
5
Lower the heat slightly and pour the egg and yogurt mixture into the skillet.
6
Gently fold the eggs with a spatula, cooking until they are set to your liking but still remain creamy.
7
Transfer the scramble to a plate and serve immediately topped with the fresh avocado slices.