YOUR SOLIN GENERATED RECIPE
High-Protein Mango and Vanilla Yogurt Egg Scramble
Gently scrambled eggs served with a vibrant bowl of vanilla Greek yogurt topped with juicy mango and nutty hemp hearts.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
1 tsp ghee
0.13 tsp sea salt
0.13 tsp black pepper
0.5 cup vanilla Greek yogurt
0.5 cup mango
1 tbsp hemp hearts
PREPARATION
In a medium bowl, whisk together the large eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Heat the ghee in a non-stick skillet over medium-low heat until it is melted and coats the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for about 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the eggs toward the center, creating soft and creamy curds.
Season the scrambled eggs with sea salt and black pepper, then remove from the heat just before they are fully firm.
In a separate small bowl, add the vanilla Greek yogurt and top it with the diced mango and hemp hearts.
Plate the warm scrambled eggs alongside the chilled mango-yogurt bowl and serve immediately.