YOUR SOLIN GENERATED RECIPE
Cinnamon-Kissed Oatmeal with Scrambled Eggs
Stovetop rolled oats simmered with cinnamon and lactose-free milk until creamy, served with fluffy scrambled eggs for a satisfying, protein-packed start.
INGREDIENTS
0.5 cup rolled oats
0.5 cup lactose-free milk
0.5 cup water
0.5 cup liquid egg whites
3 large eggs
0.25 cup plain Greek yogurt
1 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
1 tsp ghee
PREPARATION
In a small saucepan, combine the rolled oats, lactose-free milk, water, ground cinnamon, and sea salt over medium heat.
Bring the mixture to a gentle simmer, stirring frequently to ensure the oats absorb the liquid evenly and do not stick to the bottom.
Once the oats have thickened slightly, slowly whisk in the liquid egg whites; continue stirring constantly for 2-3 minutes until the oats become voluminous and creamy.
Remove the saucepan from the heat and stir in the vanilla extract, then cover to keep warm.
In a separate non-stick skillet, melt the ghee over medium-low heat.
Whisk the whole eggs in a small bowl and pour them into the skillet, gently folding with a spatula until they reach a soft, fluffy scramble.
Transfer the cinnamon-infused oatmeal to a bowl, top with the plain Greek yogurt, and serve immediately alongside the scrambled eggs.