Fluffy Dairy-Free Scrambled Eggs with Roasted Kabocha Squash

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

Fluffy Dairy-Free Scrambled Eggs with Roasted Kabocha Squash

YOUR SOLIN GENERATED RECIPE

Fluffy Dairy-Free Scrambled Eggs with Roasted Kabocha Squash

Enjoy a light and fluffy scramble that pairs perfectly with sweet, roasted kabocha squash. The blend of whole eggs and egg whites creates a delicate texture, while the tender squash adds a natural sweetness. Seasoned with a pinch of salt, pepper, and your favorite herbs, this dish is a wholesome dairy-free delight.

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NUTRITION

339kcal
Protein
32.6g
Fat
14.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

5 large egg whites

1 cup roasted kabocha squash (diced)

1 teaspoon extra virgin olive oil

Salt and pepper (to taste)

Fresh herbs (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the kabocha squash.

  • 2

    Peel, deseed, and cut the kabocha squash into small cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the squash pieces evenly on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the squash is roasting, crack 2 whole eggs into a bowl and add 5 egg whites. Whisk thoroughly until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add a teaspoon of olive oil to prevent sticking.

  • 6

    Pour in the egg mixture and let it set for a few seconds. Gently stir with a spatula, allowing curds to form for a light, fluffy texture.

  • 7

    Just before the scrambled eggs are fully cooked, fold in the roasted kabocha squash and a sprinkle of fresh herbs if using, seasoning with extra salt and pepper as desired.

  • 8

    Serve immediately and enjoy this balanced dairy-free scramble, perfect for any time of the day.

Fluffy Dairy-Free Scrambled Eggs with Roasted Kabocha Squash

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

Fluffy Dairy-Free Scrambled Eggs with Roasted Kabocha Squash

YOUR SOLIN GENERATED RECIPE

Fluffy Dairy-Free Scrambled Eggs with Roasted Kabocha Squash

Enjoy a light and fluffy scramble that pairs perfectly with sweet, roasted kabocha squash. The blend of whole eggs and egg whites creates a delicate texture, while the tender squash adds a natural sweetness. Seasoned with a pinch of salt, pepper, and your favorite herbs, this dish is a wholesome dairy-free delight.

NUTRITION

339kcal
Protein
32.6g
Fat
14.3g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

5 large egg whites

1 cup roasted kabocha squash (diced)

1 teaspoon extra virgin olive oil

Salt and pepper (to taste)

Fresh herbs (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the kabocha squash.

  • 2

    Peel, deseed, and cut the kabocha squash into small cubes. Toss the cubes with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the squash pieces evenly on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the squash is roasting, crack 2 whole eggs into a bowl and add 5 egg whites. Whisk thoroughly until well combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add a teaspoon of olive oil to prevent sticking.

  • 6

    Pour in the egg mixture and let it set for a few seconds. Gently stir with a spatula, allowing curds to form for a light, fluffy texture.

  • 7

    Just before the scrambled eggs are fully cooked, fold in the roasted kabocha squash and a sprinkle of fresh herbs if using, seasoning with extra salt and pepper as desired.

  • 8

    Serve immediately and enjoy this balanced dairy-free scramble, perfect for any time of the day.