Name: Creamy Scrambled Eggs with Zesty Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 0.25 cup non-fat Greek yogurt; 1 oz feta cheese; 1 cup bell peppers; 1 cup zucchini; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

Creamy Scrambled Eggs with Zesty Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Zesty Roasted Vegetables

Velvety scrambled eggs whisked with Greek yogurt and feta, served alongside vibrant roasted zucchini and peppers finished with a bright squeeze of lemon.

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NUTRITION

Protein

45.5g

Fat

27.3g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat oven to 400°F.
2
Toss sliced bell peppers and zucchini with olive oil, salt, and pepper on a baking sheet.
3
Roast vegetables for 15-18 minutes until tender and slightly charred.
4
In a bowl, whisk together eggs, egg whites, Greek yogurt, and red pepper flakes until smooth.
5
Heat a non-stick skillet over medium-low heat.
6
Pour in egg mixture and cook slowly, stirring gently with a spatula to create soft curds.
7
Just before eggs are set, fold in crumbled feta cheese.
8
Serve creamy eggs alongside roasted vegetables with a fresh squeeze of lemon juice.