Name: Egg and Spinach Scramble with Roasted Potatoes and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/3 cup Egg Whites; 150g Red Potatoes; 2 tsp Olive Oil; 2 cups Baby Spinach; 1/2 cup Non-fat Greek Yogurt; 1/2 cup Blueberries; 1 tbsp Feta Cheese

Egg and Spinach Scramble with Roasted Potatoes 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

Egg and Spinach Scramble with Roasted Potatoes and Greek Yogurt

Sautéed spinach and fluffy eggs scrambled with salty feta, served alongside crispy roasted potatoes and creamy Greek yogurt topped with fresh berries.

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NUTRITION

Protein

39.6g

Fat

21.7g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/3 cup Egg Whites

150g Red Potatoes

2 tsp Olive Oil

2 cups Baby Spinach

1/2 cup Non-fat Greek Yogurt

1/2 cup Blueberries

1 tbsp Feta Cheese

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the red potatoes into small cubes, toss with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until golden and crispy.
3
While the potatoes roast, whisk the whole eggs and egg whites together in a small bowl.
4
Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the baby spinach until just wilted.
5
Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are fluffy and set.
6
Stir in the crumbled feta cheese right at the end to let it soften from the residual heat.
7
Plate the scramble alongside the roasted potatoes and serve with a side bowl of Greek yogurt topped with fresh blueberries.