Creamy 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.

Creamy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

Enjoy a delightful medley of creamy scrambled eggs enriched with a touch of low-fat cheese and fresh herbs, paired with a colorful assortment of roasted vegetables. This dish offers a satisfying blend of textures and flavors perfect for any meal of the day.

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NUTRITION

412kcal
Protein
37.3g
Fat
23.4g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

3 large egg whites (approx. 99g)

1 ounce low-fat cheddar cheese (28g)

1 medium red bell pepper

1 half medium zucchini

1 cup cherry tomatoes

1 teaspoon olive oil

2 tablespoons chopped fresh herbs (parsley and chives)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, crack the whole eggs into a bowl and add the egg whites. Whisk until the mixture is smooth. Stir in the low-fat cheddar cheese and chopped fresh herbs.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Allow the eggs to set slightly, then gently stir with a spatula, creating soft curds.

  • 5

    Continue to cook the eggs until they are softly scrambled, taking care not to overcook them.

  • 6

    Plate the creamy scrambled eggs and top them with the roasted vegetables. Garnish with additional fresh herbs if desired and serve immediately.

Creamy 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.

Creamy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Fresh Herbs and Roasted Vegetables

Enjoy a delightful medley of creamy scrambled eggs enriched with a touch of low-fat cheese and fresh herbs, paired with a colorful assortment of roasted vegetables. This dish offers a satisfying blend of textures and flavors perfect for any meal of the day.

NUTRITION

412kcal
Protein
37.3g
Fat
23.4g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

3 large egg whites (approx. 99g)

1 ounce low-fat cheddar cheese (28g)

1 medium red bell pepper

1 half medium zucchini

1 cup cherry tomatoes

1 teaspoon olive oil

2 tablespoons chopped fresh herbs (parsley and chives)

PREPARATION

  • 1

    Preheat your oven to 400°F. Chop the red bell pepper, zucchini, and halve the cherry tomatoes. Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, crack the whole eggs into a bowl and add the egg whites. Whisk until the mixture is smooth. Stir in the low-fat cheddar cheese and chopped fresh herbs.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Allow the eggs to set slightly, then gently stir with a spatula, creating soft curds.

  • 5

    Continue to cook the eggs until they are softly scrambled, taking care not to overcook them.

  • 6

    Plate the creamy scrambled eggs and top them with the roasted vegetables. Garnish with additional fresh herbs if desired and serve immediately.