YOUR SOLIN GENERATED RECIPE
Egg and Greek Yogurt Scramble with Sautéed Broccoli and Mixed Berries
Whisked eggs scrambled with Greek yogurt and served with garlic-sautéed broccoli and fresh mixed berries topped with buttery cashews.
INGREDIENTS
3 Large Eggs
2 tbsp Non-fat Greek Yogurt
1 cup Broccoli Florets
1 cup Mixed Berries
0.5 oz Raw Cashews
1 tbsp Extra Virgin Olive Oil
PREPARATION
In a small mixing bowl, whisk the eggs and non-fat Greek yogurt together until the mixture is smooth and pale yellow.
Heat half of the olive oil in a non-stick skillet over medium heat.
Add the broccoli florets to the pan with a splash of water and cover with a lid to steam-sauté for 3 minutes.
Remove the lid and continue cooking the broccoli until the water evaporates and the edges are lightly browned, then set aside on a plate.
Wipe the skillet and heat the remaining olive oil over medium-low heat.
Pour the egg and yogurt mixture into the pan and let it sit for 30 seconds before gently folding with a spatula.
Continue to cook the eggs using a slow folding motion until they are soft, creamy, and just set.
Transfer the scrambled eggs to the plate with the broccoli.
Serve with a side of fresh mixed berries and sprinkle the raw cashews over the fruit for a satisfying crunch.