YOUR SOLIN GENERATED RECIPE
Egg and Avocado Rice Bowl with Cherry Tomatoes
Warm brown rice topped with soft-scrambled eggs, blistered cherry tomatoes, and a dollop of Greek yogurt, finished with slices of creamy avocado.
INGREDIENTS
2 Large Eggs
2 tablespoons Liquid Egg Whites
1/3 cup Cooked Brown Rice
1/4 medium Avocado
1/2 cup Cherry Tomatoes
1/4 cup Non-fat Greek Yogurt
PREPARATION
Heat the cooked brown rice in a small bowl until warm.
In a small non-stick skillet over medium heat, add the cherry tomatoes and cook for 2-3 minutes until the skins begin to blister slightly, then remove and set aside.
In a small bowl, whisk together the whole eggs and liquid egg whites with a pinch of salt and pepper.
Pour the egg mixture into the same skillet and scramble gently until just set and fluffy.
Place the warm rice in a serving bowl and top with the scrambled eggs and blistered tomatoes.
Add the sliced avocado and a dollop of Greek yogurt on top.
Garnish with fresh cilantro or red pepper flakes if desired and serve immediately.