YOUR SOLIN GENERATED RECIPE
Banana Protein Egg Yogurt Bowl
Fluffy banana-infused egg scramble cooked in coconut oil and topped with a creamy dollop of Greek yogurt and a dusting of warm cinnamon.
INGREDIENTS
1 large egg
0.25 medium banana
0.25 cup non-fat Greek yogurt
0.25 tsp ground cinnamon
0.5 tsp coconut oil
PREPARATION
In a small mixing bowl, mash the banana with a fork until it reaches a smooth, pudding-like consistency.
Crack the egg into the bowl with the banana and whisk vigorously until the mixture is well combined and slightly aerated.
Heat the coconut oil in a small non-stick skillet over medium-low heat until melted and shimmering.
Pour the banana-egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula.
Continue to cook, folding the mixture over itself until the eggs are just set and lightly golden.
Transfer the warm scramble to a serving bowl and top with a cold dollop of non-fat Greek yogurt.
Finish by dusting the entire bowl with ground cinnamon for a warm, aromatic flavor.