Name: Creamy Scrambled Eggs with Sautéed Asparagus and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 0.6 cup Cooked Brown Rice; 1 cup Asparagus; 1 tablespoon Ghee; 1 tablespoon Nonfat Greek Yogurt

Creamy Scrambled Eggs with Sautéed Asparagus and Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Asparagus and Brown Rice

Soft scrambled eggs whisked with Greek yogurt for creaminess, served over nutty brown rice and pan-seared asparagus with a hint of toasted ghee.

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NUTRITION

Protein

19.8g

Fat

23.5g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

0.6 cup Cooked Brown Rice

1 cup Asparagus

1 tablespoon Ghee

1 tablespoon Nonfat Greek Yogurt

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PREPARATION

1
Heat half the ghee in a skillet over medium heat.
2
Add the trimmed asparagus and sauté until tender-crisp and slightly charred.
3
Remove the asparagus from the pan and set aside.
4
In a small bowl, whisk the eggs and Greek yogurt until smooth and well combined.
5
Add the remaining ghee to the skillet on low-medium heat.
6
Pour in the egg mixture and cook slowly, stirring constantly for a silky, creamy texture.
7
Warm the pre-cooked brown rice in a separate bowl or the same pan.
8
Arrange the rice on a plate, top with the creamy eggs and asparagus, and season with sea salt.