YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Roasted Potatoes and Sautéed Zucchini
Slow-scrambled eggs whisked with Greek yogurt for a velvety finish, paired with herb-roasted potato wedges and tender sautéed zucchini.
INGREDIENTS
3 Large Eggs
2 tablespoons Nonfat Greek Yogurt
200 grams Red Potatoes, diced
150 grams Zucchini, sliced
1.5 tablespoons Extra Virgin Olive Oil
Salt, black pepper, and dried rosemary to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced potatoes with one tablespoon of olive oil, dried rosemary, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the potatoes for 25-30 minutes, tossing halfway through, until they are golden and crispy.
While the potatoes roast, heat the remaining half-tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced zucchini to the skillet and sauté for 5-7 minutes until tender and slightly browned, then remove from the pan and set aside.
In a small bowl, whisk the eggs and Greek yogurt together with a pinch of salt until the mixture is completely smooth and pale yellow.
Wipe out the skillet and place it over low heat; pour in the egg mixture.
Use a silicone spatula to gently move the eggs constantly, cooking slowly until soft, creamy curds form and the eggs are just set.
Plate the velvety scrambled eggs immediately alongside the roasted potatoes and sautéed zucchini.