YOUR SOLIN GENERATED RECIPE
Creamy Grits and Egg Scramble with Whole Grain Pancakes
A comforting, wholesome plate featuring creamy, well-seasoned grits topped with a hearty egg scramble enriched with turkey sausage, paired with a soft whole grain pancake and a dollop of tangy nonfat Greek yogurt. Perfect for any time of day, this dish delivers a balanced blend of textures and flavors that support your nutrition goals.
INGREDIENTS
1/2 cup Quick Cook Grits (dry; ~80g)
1/4 cup Skim Milk (~60g)
2 Large Eggs (~100g)
2 Egg Whites (~66g)
1 Turkey Sausage Patty (~50g)
1 Whole Grain Pancake (~40g)
1/2 cup Nonfat Greek Yogurt (~120g)
1 tsp Olive Oil (~4.5g)
PREPARATION
In a small saucepan, combine the quick cook grits and skim milk with water as needed. Bring to a simmer and cook, stirring frequently, until the grits are creamy and thickened, about 5-7 minutes.
While the grits are cooking, preheat a non-stick skillet over medium heat. Add the olive oil and warm it up.
Crack the eggs into a bowl, add the egg whites, and whisk together until combined. Pour the mixture into the skillet and gently scramble until softly set.
In a separate pan, lightly warm or reheat the turkey sausage patty. Once warmed, crumble or slice it into bite-sized pieces, and fold into the scrambled eggs.
Prepare the whole grain pancake (if not pre-made) by heating a non-stick griddle and cooking the pancake batter until bubbles form on top, then flip and cook until golden brown.
To plate, spoon a portion of creamy grits onto the dish, top with the egg and sausage scramble, and serve the whole grain pancake on the side. Finish with a dollop of nonfat Greek yogurt on top or on the side as a tangy contrast.
Enjoy your balanced, protein-rich meal any time of day!