Egg and Veggie Bagel Sandwich with Greek Yogurt

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

Egg and Veggie Bagel Sandwich with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Bagel Sandwich with Greek Yogurt

Enjoy a satisfying and balanced breakfast featuring a toasted plain bagel layered with a perfectly cooked egg and fresh garden veggies. A light smear of nonfat Greek yogurt adds a silky, tangy finish that complements the dish without overwhelming its delicate flavors.

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NUTRITION

382kcal
Protein
19.2g
Fat
6.7g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 Plain Bagel (approx. 100g)

1 Large Egg

30g Fresh Spinach

1 Tomato Slice (approx. 30g)

2 Tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Slice the plain bagel in half and lightly toast both halves until golden.

  • 2

    In a non-stick pan, scramble or fry the egg to your desired doneness.

  • 3

    While the egg is cooking, wash 30 grams of fresh spinach and slice a tomato into a thin round.

  • 4

    Spread 2 tablespoons of nonfat Greek yogurt on one half of the toasted bagel.

  • 5

    Layer the cooked egg, spinach, and tomato slice on top, then cap with the other bagel half.

  • 6

    Serve immediately and enjoy your balanced, flavorful breakfast.

Egg and Veggie Bagel Sandwich with Greek Yogurt

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

Egg and Veggie Bagel Sandwich with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Veggie Bagel Sandwich with Greek Yogurt

Enjoy a satisfying and balanced breakfast featuring a toasted plain bagel layered with a perfectly cooked egg and fresh garden veggies. A light smear of nonfat Greek yogurt adds a silky, tangy finish that complements the dish without overwhelming its delicate flavors.

NUTRITION

382kcal
Protein
19.2g
Fat
6.7g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

1 Plain Bagel (approx. 100g)

1 Large Egg

30g Fresh Spinach

1 Tomato Slice (approx. 30g)

2 Tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Slice the plain bagel in half and lightly toast both halves until golden.

  • 2

    In a non-stick pan, scramble or fry the egg to your desired doneness.

  • 3

    While the egg is cooking, wash 30 grams of fresh spinach and slice a tomato into a thin round.

  • 4

    Spread 2 tablespoons of nonfat Greek yogurt on one half of the toasted bagel.

  • 5

    Layer the cooked egg, spinach, and tomato slice on top, then cap with the other bagel half.

  • 6

    Serve immediately and enjoy your balanced, flavorful breakfast.