YOUR SOLIN GENERATED RECIPE
Sweet Egg White Breakfast Bowl
Fluffy egg whites whisked with mashed banana and cinnamon, then stovetop-scrambled into a custard-like base topped with fresh berries and creamy almond butter.
INGREDIENTS
1.5 cup Liquid egg whites
0.25 cup Rolled oats
0.5 medium Banana
2 tsp Almond butter
0.5 tbsp Hemp hearts
0.5 cup Fresh blueberries
1 tsp Ghee
1 tsp Maple syrup
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
PREPARATION
In a medium mixing bowl, mash the half banana with a fork until it reaches a smooth consistency.
Add the liquid egg whites, rolled oats, ground cinnamon, and vanilla extract to the bowl and whisk vigorously until well combined.
Heat the ghee in a non-stick skillet over medium-low heat, ensuring the surface is evenly coated.
Pour the egg white mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently stir and fold the mixture constantly, cooking slowly to create soft, custard-like curds.
Once the eggs are fully set but still appear moist and glossy, remove the skillet from the heat.
Transfer the egg mixture to a breakfast bowl and top with fresh blueberries, almond butter, and hemp hearts.
Finish with a light drizzle of maple syrup and serve immediately while warm.