YOUR SOLIN GENERATED RECIPE
Savory Mushroom and Herb Scramble with Granola Yogurt Bowl
Fluffy eggs scrambled with earthy sautéed mushrooms and fresh herbs, paired with a creamy bowl of Greek yogurt topped with crunchy granola for a balanced start.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
1 cup cremini mushrooms
1 cup baby spinach
1 tsp extra virgin olive oil
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup non-fat Greek yogurt
0.25 cup low-sugar granola
PREPARATION
Place a non-stick skillet over medium heat and add the extra virgin olive oil.
Add the sliced cremini mushrooms to the skillet and sauté for 5-6 minutes until they are golden brown and the moisture has evaporated.
In a small mixing bowl, whisk together the whole eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper until well combined.
Add the baby spinach to the skillet with the mushrooms and toss for 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft curds, until the eggs are just set.
Remove the scramble from the heat and transfer it to a serving plate.
In a separate small bowl, add the non-fat Greek yogurt and top it with the low-sugar granola to serve on the side.