YOUR SOLIN GENERATED RECIPE
Spinach Egg White Oatmeal Bowl
Savory oats simmered with nutrient-dense spinach and fluffy egg whites for a creamy texture, topped with a perfectly jammy soft-boiled egg.
INGREDIENTS
0.5 cup rolled oats
1 cup water
0.5 cup liquid egg whites
2 cup baby spinach
0.5 cup nonfat Greek yogurt
1 large egg
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Bring water to a boil in a small saucepan over medium-high heat.
Stir in the rolled oats and reduce heat to medium-low, simmering until most of the water is absorbed.
Add the baby spinach to the oats and stir until the leaves are completely wilted.
Slowly whisk in the liquid egg whites, stirring constantly to incorporate them into the oats for a fluffy consistency.
Continue to cook for 2 to 3 minutes until the egg whites are opaque and the mixture has thickened.
Remove the pan from the heat and fold in the nonfat Greek yogurt, sea salt, and black pepper.
Boil the large egg in a separate pot for 6.5 minutes, then transfer to an ice bath and peel.
Spoon the oatmeal into a bowl, top with the halved soft-boiled egg, and garnish with fresh chives.