Name: Egg and Veggie Sourdough Toast with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 2 large Eggs; 150g Nonfat Plain Greek Yogurt; 1 cup Baby Spinach; 1/4 cup diced Red Bell Pepper; 1/4 cup fresh Blueberries; 1 tsp Extra Virgin Olive Oil

Egg and Veggie Sourdough Toast 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 Veggie Sourdough Toast with Greek Yogurt

Toasted sourdough topped with soft-scrambled eggs and sautéed spinach, served with a side of creamy Greek yogurt and sweet blueberries.

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NUTRITION

Protein

34.2g

Fat

15.9g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

2 large Eggs

150g Nonfat Plain Greek Yogurt

1 cup Baby Spinach

1/4 cup diced Red Bell Pepper

1/4 cup fresh Blueberries

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Place the sourdough slice in a toaster or under a broiler until golden brown and crisp.
2
Heat the olive oil in a non-stick skillet over medium heat and add the diced red bell peppers, sautéing for 2-3 minutes until slightly softened.
3
Add the baby spinach to the skillet and toss until just wilted.
4
Whisk the eggs in a small bowl and pour them into the skillet with the vegetables.
5
Gently stir the eggs with a spatula until they are soft-scrambled and fully cooked.
6
Spoon the egg and veggie mixture onto the toasted sourdough bread.
7
Serve the toast immediately with a side bowl of Greek yogurt topped with fresh blueberries.