Sweet Cinnamon Scrambled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Cinnamon Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Cinnamon Scrambled Eggs

Soft scrambled eggs whisked with cinnamon and Greek yogurt, topped with a drizzle of maple syrup and juicy blueberries for a sweet morning treat.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
46.2g
Fat
21.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

1 tsp ghee

0.5 cup fresh blueberries

1 tsp maple syrup

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, cinnamon, vanilla, and sea salt until the mixture is completely smooth and aerated.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat, swirling to ensure the bottom of the pan is evenly coated.

  • 3

    Pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds until the edges just begin to set.

  • 4

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft, and pillowy curds.

  • 5

    Remove the skillet from the heat while the eggs still appear slightly glistening, then transfer to a plate and top with fresh blueberries and a drizzle of maple syrup.

Sweet Cinnamon Scrambled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sweet Cinnamon Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Sweet Cinnamon Scrambled Eggs

Soft scrambled eggs whisked with cinnamon and Greek yogurt, topped with a drizzle of maple syrup and juicy blueberries for a sweet morning treat.

NUTRITION

462kcal
Protein
46.2g
Fat
21.5g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

1 tsp ghee

0.5 cup fresh blueberries

1 tsp maple syrup

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, liquid egg whites, Greek yogurt, cinnamon, vanilla, and sea salt until the mixture is completely smooth and aerated.

  • 2

    Heat the ghee in a non-stick skillet over medium-low heat, swirling to ensure the bottom of the pan is evenly coated.

  • 3

    Pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds until the edges just begin to set.

  • 4

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft, and pillowy curds.

  • 5

    Remove the skillet from the heat while the eggs still appear slightly glistening, then transfer to a plate and top with fresh blueberries and a drizzle of maple syrup.