YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs and Oatmeal
Tender scrambled eggs whisked with Greek yogurt and spinach paired with a bowl of creamy, slow-simmered oats topped with fresh blueberries.
INGREDIENTS
0.5 cup rolled oats
1 cup water
2 large eggs
0.75 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 cup fresh spinach
2 tsp extra virgin olive oil
0.25 cup fresh blueberries
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small saucepan, combine oats and water; bring to a boil, then reduce heat and simmer until creamy.
In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until smooth.
Heat olive oil in a non-stick skillet over medium heat and sauté the spinach until just wilted.
Pour the egg mixture into the skillet with the spinach, stirring gently with a spatula until the eggs are soft and set.
Transfer the cooked oatmeal to a bowl and top with fresh blueberries.
Serve the fluffy scrambled eggs alongside the warm oatmeal for a balanced, high-protein breakfast.