YOUR SOLIN GENERATED RECIPE
Blueberry Egg White Scramble
Fluffy egg whites whisked with Greek yogurt and scrambled with bursting blueberries, served over warm cinnamon-spiced oats.
INGREDIENTS
1.25 cups Egg whites
0.5 cups Non-fat Greek yogurt
0.5 cups Blueberries
0.5 cups Rolled oats
1 tsp Coconut oil
0.5 tsp Ground cinnamon
0.13 tsp Sea salt
1 cups Water
PREPARATION
In a small saucepan, bring the water to a boil, then stir in the rolled oats and a pinch of salt.
Reduce heat to low and simmer the oats for 5-7 minutes until the liquid is absorbed and the texture is creamy.
While oats cook, whisk together the egg whites, Greek yogurt, cinnamon, and sea salt in a medium bowl until smooth.
Heat the coconut oil in a non-stick skillet over medium-high heat.
Pour the egg white mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.
Add the blueberries to the skillet and continue to scramble until the eggs are fully set and the berries are slightly softened.
Transfer the cooked oats to a bowl and top with the blueberry egg white scramble.