YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Potatoes and Eggs
Golden potatoes roasted with fragrant herbs and served over a silky, protein-rich yogurt base topped with perfectly soft-cooked eggs.
INGREDIENTS
1 cup yellow potatoes
1 tsp extra virgin olive oil
0.25 tsp dried rosemary
0.25 tsp sea salt
0.25 tsp black pepper
2 large eggs eggs
0.5 cup liquid egg whites
0.5 cup non-fat plain Greek yogurt
1 tbsp fresh chives
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the potatoes into half-inch cubes and toss them in a bowl with olive oil, rosemary, half of the salt, and half of the pepper.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until they are golden and crispy on the edges.
While potatoes roast, whisk the eggs and egg whites together in a bowl until well combined.
In a separate small bowl, stir the Greek yogurt with garlic powder and half of the fresh chives until smooth.
Heat a non-stick skillet over medium-low heat and cook the egg mixture, stirring gently until soft, fluffy curds form.
Spread the seasoned Greek yogurt onto the base of a shallow bowl or plate.
Top the yogurt with the scrambled eggs and roasted potatoes, then garnish with the remaining chives, salt, and pepper.