Name: Egg White Oatmeal with Toasted Seeds and Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large egg whites (approx. 120 g total); 1/2 cup rolled oats (dry, approx. 40 g); 1/2 cup nonfat Greek yogurt (approx. 120 g); 1 tablespoon toasted pumpkin seeds (approx. 9 g); 1 slice whole grain bread (approx. 30 g)

Egg White Oatmeal with Toasted Seeds and 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 White Oatmeal with Toasted Seeds and Greek Yogurt

Start your day with a wholesome blend of creamy egg white oatmeal, enhanced by the crunch of toasted seeds and a refreshing dollop of Greek yogurt. This breakfast bowl harmonizes smooth textures and nutty notes, accented by a side of toasted whole grain bread for added satisfaction.

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NUTRITION

Protein

37.4g

Fat

8.2g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120 g total)

1/2 cup rolled oats (dry, approx. 40 g)

1/2 cup nonfat Greek yogurt (approx. 120 g)

1 tablespoon toasted pumpkin seeds (approx. 9 g)

1 slice whole grain bread (approx. 30 g)

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PREPARATION

1
In a small bowl, whisk the egg whites until frothy.
2
In a saucepan, combine the rolled oats with water (or a splash of milk if preferred) and cook over medium heat until the oats are soft and have absorbed most of the liquid.
3
Once the oats are nearly done, gently stir in the whisked egg whites and continue to cook for 2-3 minutes until they set and mix well with the oats.
4
While the oatmeal finishes cooking, toast the whole grain bread until it is crisp and golden.
5
Transfer the egg white oatmeal to a bowl, then top with nonfat Greek yogurt and sprinkle the toasted pumpkin seeds evenly over the top.
6
Serve the toasted whole grain bread on the side. Enjoy your protein-packed, nourishing breakfast!