Egg and Spinach Omelet with Sourdough Toast and Greek Yogurt

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

Egg and Spinach Omelet with Sourdough Toast and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Omelet with Sourdough Toast and Greek Yogurt

Enjoy a balanced breakfast featuring a fluffy egg and spinach omelet, perfectly paired with a slice of toasted sourdough and a side of creamy nonfat Greek yogurt. This meal delivers a satisfying combination of fresh greens, protein-packed eggs, and tangy yogurt, making it a delightful start to your day.

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NUTRITION

347kcal
Protein
27.9g
Fat
15.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup raw spinach

1 teaspoon olive oil

1 slice sourdough bread

1/2 cup nonfat Greek yogurt

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PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until smooth.

  • 2

    Heat a non-stick pan over medium heat and add 1 teaspoon of olive oil.

  • 3

    Add the raw spinach to the pan and sauté for about 1-2 minutes until slightly wilted.

  • 4

    Pour the whisked eggs over the spinach and cook until the edges set and the bottom is lightly golden, then fold to form an omelet.

  • 5

    Toast the slice of sourdough bread until golden brown.

  • 6

    Serve the omelet alongside the toasted bread and enjoy with a side of nonfat Greek yogurt for a balanced breakfast.

Egg and Spinach Omelet with Sourdough Toast and Greek Yogurt

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

Egg and Spinach Omelet with Sourdough Toast and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Egg and Spinach Omelet with Sourdough Toast and Greek Yogurt

Enjoy a balanced breakfast featuring a fluffy egg and spinach omelet, perfectly paired with a slice of toasted sourdough and a side of creamy nonfat Greek yogurt. This meal delivers a satisfying combination of fresh greens, protein-packed eggs, and tangy yogurt, making it a delightful start to your day.

NUTRITION

347kcal
Protein
27.9g
Fat
15.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup raw spinach

1 teaspoon olive oil

1 slice sourdough bread

1/2 cup nonfat Greek yogurt

PREPARATION

  • 1

    Crack the eggs into a bowl and whisk until smooth.

  • 2

    Heat a non-stick pan over medium heat and add 1 teaspoon of olive oil.

  • 3

    Add the raw spinach to the pan and sauté for about 1-2 minutes until slightly wilted.

  • 4

    Pour the whisked eggs over the spinach and cook until the edges set and the bottom is lightly golden, then fold to form an omelet.

  • 5

    Toast the slice of sourdough bread until golden brown.

  • 6

    Serve the omelet alongside the toasted bread and enjoy with a side of nonfat Greek yogurt for a balanced breakfast.