YOUR SOLIN GENERATED RECIPE
Avocado and Egg Breakfast Bowl
Fluffy scrambled eggs and egg whites served over a creamy Greek yogurt base with juicy blistered tomatoes and rich avocado slices.
INGREDIENTS
1 cup nonfat Greek yogurt
2 large eggs
0.5 cup liquid egg whites
1 cup cherry tomatoes
0.25 whole avocado
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
In a small mixing bowl, whisk together the two large eggs and the liquid egg whites until the mixture is uniform and slightly frothy.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the cherry tomatoes to the skillet and sauté for 3 to 4 minutes until the skins begin to blister and soften.
Pour the egg mixture into the skillet with the tomatoes and cook, stirring gently with a spatula, until the eggs are just set and fluffy.
Spread the nonfat Greek yogurt into the bottom of a wide breakfast bowl to create a smooth, savory base.
Spoon the scrambled eggs and blistered tomatoes over the yogurt base.
Top the bowl with the sliced avocado and garnish with sea salt, black pepper, and freshly chopped chives.