YOUR SOLIN GENERATED RECIPE
Berry Greek Yogurt Egg White Scramble
Gently scrambled egg whites whisked with tangy Greek yogurt and folded with fresh blueberries for a velvety, protein-rich breakfast that melts in your mouth.
INGREDIENTS
1.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 tsp ground cinnamon
0.25 tsp vanilla extract
0.5 tsp coconut oil
PREPARATION
In a medium-sized mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, ground cinnamon, and vanilla extract until the mixture is well combined and the yogurt is mostly smooth.
Place a large non-stick skillet over medium-low heat and add the coconut oil, tilting the pan to ensure the surface is evenly coated.
Pour the egg white and yogurt mixture into the skillet and allow it to cook undisturbed for about 30 to 45 seconds until the edges just begin to set.
Using a silicone spatula, gently push the cooked portions toward the center of the pan, allowing the liquid egg to flow into the empty spaces to create soft, custardy curds.
When the eggs are mostly set but still appear slightly glossy, gently fold in the fresh blueberries.
Continue to cook for an additional minute, stirring very gently until the eggs are firm and the blueberries are just warmed through.
Remove the skillet from the heat immediately to prevent overcooking and serve the scramble while it is light and fluffy.