YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Blueberries and Oats
Velvety scrambled eggs whisked with Greek yogurt, served alongside cinnamon-simmered oats and plump, juicy blueberries.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.5 cup rolled oats
1 cup water
0.5 cup fresh blueberries
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp ground cinnamon
PREPARATION
In a small saucepan, combine the rolled oats, water, and ground cinnamon over medium heat.
Simmer the oats for 5-7 minutes, stirring occasionally, until the liquid is fully absorbed and the texture is creamy.
While the oats cook, whisk together the eggs, liquid egg whites, non-fat Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center until just set.
Transfer the warm cinnamon oats to a bowl and top with the fresh blueberries.
Serve the velvety scrambled eggs immediately alongside the fruit-topped oats for a complete, high-protein meal.