YOUR SOLIN GENERATED RECIPE
Creamy Savory Oatmeal with Protein-Packed Scrambled Eggs
Savory oats simmered with fresh spinach and folded with Greek yogurt, topped with fluffy scrambled eggs for a velvety and satisfying meal.
INGREDIENTS
0.5 cup rolled oats
1 cup water
1 cup baby spinach
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 tbsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small saucepan, bring the water to a boil, add the oats, and reduce heat to low, simmering until the liquid is absorbed.
Stir the baby spinach into the hot oats until wilted, then remove from heat and fold in the Greek yogurt for a creamy texture.
In a separate bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium-low heat and pour in the egg mixture.
Gently scramble the eggs using a spatula, cooking until they are just set and fluffy.
Transfer the creamy oats to a bowl and top with the scrambled eggs to serve.