YOUR SOLIN GENERATED RECIPE
Egg and Egg White Scramble with Rolled Oats and Blueberries
Fluffy scrambled eggs paired with a bowl of warm rolled oats topped with juicy blueberries and crunchy toasted almonds.
INGREDIENTS
1 large Egg
1/4 cup Liquid Egg Whites
1/2 cup Rolled Oats
1/2 cup Fresh Blueberries
15 grams Slivered Almonds
1/4 cup Lactose-Free Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Honey
PREPARATION
Combine rolled oats with one cup of water in a small saucepan and simmer over medium heat until the liquid is absorbed and oats are creamy.
Whisk the whole egg and liquid egg whites together in a small bowl until well combined.
Heat the olive oil in a non-stick skillet over medium-low heat and pour in the egg mixture.
Gently stir the eggs with a spatula until they are set and fluffy then remove from heat.
Transfer the cooked oats to a serving bowl and stir in the lactose-free Greek yogurt for extra creaminess.
Top the oatmeal with fresh blueberries, slivered almonds, and a light drizzle of honey.
Serve the warm egg scramble on the side for a complete and nutrient-dense morning meal.