YOUR SOLIN GENERATED RECIPE
Savory Egg and Cheese Breakfast Bowl
Sautéed grated carrots and fluffy scrambled eggs folded with sharp cheddar cheese and creamy Greek yogurt for a protein-packed breakfast bowl with a vibrant, golden hue.
INGREDIENTS
4 large eggs
1 oz cheddar cheese
0.25 cup non-fat plain Greek yogurt
0.5 cup carrots
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Grate the carrots using the large holes of a box grater until you have a half cup.
Heat the olive oil in a non-stick skillet over medium heat.
Add the grated carrots to the skillet and sauté for 3-4 minutes until they are tender and slightly caramelized.
While the carrots cook, whisk together the eggs, Greek yogurt, garlic powder, sea salt, and black pepper in a medium bowl until the mixture is smooth and well-combined.
Pour the egg mixture into the skillet directly over the sautéed carrots.
Reduce the heat to medium-low and use a silicone spatula to gently stir the eggs, lifting and folding them until they are soft and creamy.
Sprinkle the shredded cheddar cheese over the eggs and continue to fold gently for 30 seconds until the cheese is fully melted.
Transfer the egg and carrot mixture to a bowl and serve immediately while hot.