Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

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

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

Enjoy a vibrant plate of fluffy scrambled eggs enriched with low-fat cottage cheese and sprinkled with fresh herbs, paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish offers a balanced blend of protein and flavors to energize your day.

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NUTRITION

434kcal
Protein
34.7g
Fat
25.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/4 cup low-fat cottage cheese (56g)

1 medium red bell pepper (119g)

1/2 zucchini (100g)

1/4 red onion (25g)

1 tsp olive oil (5g)

2 tbsp mixed fresh herbs (6g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables in a teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, crack the eggs into a bowl, add the low-fat cottage cheese, a pinch of salt and pepper, and whisk vigorously until well combined and frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Gently stir with a spatula, allowing the eggs to gradually form curds for about 4-5 minutes until softly scrambled.

  • 6

    Once the vegetables are roasted, remove from the oven and set aside.

  • 7

    Plate the scrambled eggs, top with the roasted vegetables, and finish with a generous sprinkle of freshly chopped parsley and chives.

  • 8

    Serve immediately and enjoy your balanced, flavorful dish.

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

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

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

Enjoy a vibrant plate of fluffy scrambled eggs enriched with low-fat cottage cheese and sprinkled with fresh herbs, paired with a medley of roasted red bell pepper, zucchini, and red onion. This dish offers a balanced blend of protein and flavors to energize your day.

NUTRITION

434kcal
Protein
34.7g
Fat
25.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200g total)

1/4 cup low-fat cottage cheese (56g)

1 medium red bell pepper (119g)

1/2 zucchini (100g)

1/4 red onion (25g)

1 tsp olive oil (5g)

2 tbsp mixed fresh herbs (6g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables in a teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, crack the eggs into a bowl, add the low-fat cottage cheese, a pinch of salt and pepper, and whisk vigorously until well combined and frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture. Gently stir with a spatula, allowing the eggs to gradually form curds for about 4-5 minutes until softly scrambled.

  • 6

    Once the vegetables are roasted, remove from the oven and set aside.

  • 7

    Plate the scrambled eggs, top with the roasted vegetables, and finish with a generous sprinkle of freshly chopped parsley and chives.

  • 8

    Serve immediately and enjoy your balanced, flavorful dish.