Crispy Corn Cakes with Creamy Scrambled Eggs and Fresh Avocado

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

Crispy Corn Cakes with Creamy Scrambled Eggs and Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Corn Cakes with Creamy Scrambled Eggs and Fresh Avocado

Enjoy a uniquely textured meal featuring crispy corn cakes paired with velvety scrambled eggs enriched with a dollop of tangy nonfat Greek yogurt, and complemented by the creamy, refreshing bite of fresh avocado. This dish delivers satisfying flavors with a perfect balance of protein, carbs, and healthy fats, ideal for any time of day.

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NUTRITION

538kcal
Protein
34.7g
Fat
26g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Yellow Cornmeal

1/2 cup Nonfat Plain Greek Yogurt

1/4 medium Avocado

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PREPARATION

  • 1

    In a medium bowl, whisk the eggs until smooth. Stir in the nonfat Greek yogurt to create an extra creamy base for your scrambled eggs.

  • 2

    In a separate small bowl, combine the yellow cornmeal with just enough water (about 2 to 3 tablespoons) to form a thick batter. Season lightly with salt and pepper if desired.

  • 3

    Heat a non-stick skillet over medium heat. Spoon small dollops of the cornmeal batter into the skillet, gently pressing them down to form thin cakes. Cook until crispy and golden on one side, then flip and cook the other side until done. Remove from the skillet and set aside.

  • 4

    Using the same skillet on low-medium heat, add the egg mixture. Gently stir continuously to create soft, creamy scrambled eggs. Cook until just set but still moist.

  • 5

    Plate the scrambled eggs alongside the crispy corn cakes. Slice the fresh avocado into thin wedges or cubes and arrange atop the eggs or to the side as preferred.

  • 6

    Enjoy your balanced, flavorful meal any time of day.

Crispy Corn Cakes with Creamy Scrambled Eggs and Fresh Avocado

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

Crispy Corn Cakes with Creamy Scrambled Eggs and Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Corn Cakes with Creamy Scrambled Eggs and Fresh Avocado

Enjoy a uniquely textured meal featuring crispy corn cakes paired with velvety scrambled eggs enriched with a dollop of tangy nonfat Greek yogurt, and complemented by the creamy, refreshing bite of fresh avocado. This dish delivers satisfying flavors with a perfect balance of protein, carbs, and healthy fats, ideal for any time of day.

NUTRITION

538kcal
Protein
34.7g
Fat
26g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Yellow Cornmeal

1/2 cup Nonfat Plain Greek Yogurt

1/4 medium Avocado

PREPARATION

  • 1

    In a medium bowl, whisk the eggs until smooth. Stir in the nonfat Greek yogurt to create an extra creamy base for your scrambled eggs.

  • 2

    In a separate small bowl, combine the yellow cornmeal with just enough water (about 2 to 3 tablespoons) to form a thick batter. Season lightly with salt and pepper if desired.

  • 3

    Heat a non-stick skillet over medium heat. Spoon small dollops of the cornmeal batter into the skillet, gently pressing them down to form thin cakes. Cook until crispy and golden on one side, then flip and cook the other side until done. Remove from the skillet and set aside.

  • 4

    Using the same skillet on low-medium heat, add the egg mixture. Gently stir continuously to create soft, creamy scrambled eggs. Cook until just set but still moist.

  • 5

    Plate the scrambled eggs alongside the crispy corn cakes. Slice the fresh avocado into thin wedges or cubes and arrange atop the eggs or to the side as preferred.

  • 6

    Enjoy your balanced, flavorful meal any time of day.