Name: Egg and Potato Scramble with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1/2 cup Liquid Egg Whites; 150g Gold Potato, diced; 1/4 cup Non-fat Greek Yogurt; 2 teaspoons Extra Virgin Olive Oil

Egg and Potato Scramble with 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 Potato Scramble with Greek Yogurt

Pan-seared potato cubes scrambled with fluffy eggs and egg whites, finished with a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

35.1g

Fat

19.1g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

150g Gold Potato, diced

1/4 cup Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

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PREPARATION

1
Wash and dice the potato into small 1/2-inch cubes to ensure even cooking.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
4
In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.
5
Reduce the skillet heat to medium and pour the egg mixture over the cooked potatoes.
6
Gently stir the eggs with a spatula until they are just set and fluffy.
7
Transfer the scramble to a plate and top with the cold Greek yogurt for a refreshing, creamy finish.