YOUR SOLIN GENERATED RECIPE
Sautéed brown rice and earthy mushrooms topped with fluffy scrambled eggs and a creamy Greek yogurt drizzle for a satisfying, protein-packed bowl.
INGREDIENTS
0.5 cup cooked brown rice
2 large eggs
0.75 cup liquid egg whites
1 tbsp nutritional yeast
0.25 cup plain Greek yogurt
1 cup baby spinach
0.5 cup sliced mushrooms
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp chopped green onions
PREPARATION
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they are tender and browned.
Stir in the cooked brown rice and baby spinach, cooking for another 2 minutes until the spinach is fully wilted.
In a separate small bowl, whisk together the whole eggs, liquid egg whites, and nutritional yeast until well combined.
Reduce the skillet heat to medium and pour the egg mixture directly over the rice and vegetable mixture.
Using a spatula, gently scramble the eggs into the rice until they are just set and fluffy.
Season the mixture with sea salt and black pepper, then remove from heat.
Transfer the egg and rice mixture to a serving bowl.
Top with a dollop of plain Greek yogurt and garnish with fresh chopped green onions before serving.