YOUR SOLIN GENERATED RECIPE
Pumpkin Oat Greek Yogurt Egg White Scramble
Pan-scrambled egg whites whisked with creamy pumpkin puree and hearty oats for a warm, velvety breakfast that tastes like a cozy autumn morning.
INGREDIENTS
1.5 cup Liquid egg whites
0.25 cup Non-fat Greek yogurt
0.25 cup Pumpkin puree
0.25 cup Rolled oats
0.5 tsp Pumpkin pie spice
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, pumpkin puree, pumpkin pie spice, and vanilla extract until the mixture is smooth and uniform in color.
Stir in the rolled oats and allow the mixture to sit for 2 to 3 minutes, which allows the oats to slightly soften and absorb the flavors.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling the pan to coat the bottom completely.
Pour the pumpkin and egg mixture into the skillet and let it sit undisturbed for about 45 seconds until the bottom begins to set.
Using a silicone spatula, gently push the cooked edges toward the center of the pan, allowing the raw liquid to flow to the outer edges to create soft, custardy folds.
Continue to cook for 2 to 3 minutes, stirring occasionally and gently, until the eggs are fully set but still moist and tender.
Transfer the scramble to a plate and serve immediately while the texture is light and the aroma of warm spices is at its peak.