Fluffy Scrambled Eggs with Herb-Roasted Vegetables

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

Fluffy Scrambled Eggs with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Herb-Roasted Vegetables

Enjoy a vibrant and hearty plate of fluffy scrambled eggs enriched with cottage cheese for extra creaminess, paired with a medley of herb-roasted vegetables. The dish bursts with the freshness of bell peppers, zucchini, and red onions, all lightly tossed in olive oil and infused with fragrant herbs, making it a balanced and satisfying meal.

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NUTRITION

388kcal
Protein
35.1g
Fat
19.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup chopped Zucchini (75g)

1/4 cup chopped Red Onion (40g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil and fresh herbs. Season with salt and pepper to taste.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, crack the eggs into a bowl and add the cottage cheese. Whisk together until the mixture is smooth and a bit frothy.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg and cottage cheese mixture.

  • 6

    Allow the eggs to set slightly, then gently stir with a spatula. Continue cooking slowly, stirring frequently to create light, fluffy curds.

  • 7

    When the scrambled eggs reach your desired consistency, remove from heat.

  • 8

    Plate the scrambled eggs and top with the herb-roasted vegetables. Serve immediately and enjoy the harmonious blend of flavors.

Fluffy Scrambled Eggs with Herb-Roasted Vegetables

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

Fluffy Scrambled Eggs with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Herb-Roasted Vegetables

Enjoy a vibrant and hearty plate of fluffy scrambled eggs enriched with cottage cheese for extra creaminess, paired with a medley of herb-roasted vegetables. The dish bursts with the freshness of bell peppers, zucchini, and red onions, all lightly tossed in olive oil and infused with fragrant herbs, making it a balanced and satisfying meal.

NUTRITION

388kcal
Protein
35.1g
Fat
19.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup chopped Zucchini (75g)

1/4 cup chopped Red Onion (40g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    On a baking sheet, toss the chopped red bell pepper, zucchini, and red onion with olive oil and fresh herbs. Season with salt and pepper to taste.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, crack the eggs into a bowl and add the cottage cheese. Whisk together until the mixture is smooth and a bit frothy.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg and cottage cheese mixture.

  • 6

    Allow the eggs to set slightly, then gently stir with a spatula. Continue cooking slowly, stirring frequently to create light, fluffy curds.

  • 7

    When the scrambled eggs reach your desired consistency, remove from heat.

  • 8

    Plate the scrambled eggs and top with the herb-roasted vegetables. Serve immediately and enjoy the harmonious blend of flavors.