YOUR SOLIN GENERATED RECIPE
Greek Yogurt Scrambled Eggs with Rice
Soft-scrambled eggs whisked with creamy Greek yogurt and served over a bed of fluffy rice for a protein-packed meal with a velvety texture.
INGREDIENTS
5 large eggs
0.5 cup nonfat Greek yogurt
0.5 cup cooked jasmine rice
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium bowl, whisk together the eggs and Greek yogurt until the mixture is smooth and well combined.
Warm the pre-cooked rice in a small pan or microwave until it is steaming and fluffy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Use a spatula to gently push the eggs toward the center, creating soft, creamy curds.
Once the eggs are just set but still moist, remove the skillet from the heat to prevent overcooking.
Season the eggs with sea salt and black pepper.
Place the warm rice in a bowl, top with the scrambled eggs, and garnish with fresh chives.