YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Roasted Veggies and Fresh Berries
Soft scrambled eggs with cottage cheese served alongside caramelized roasted peppers and fresh strawberries, finished with a dollop of Greek yogurt.
INGREDIENTS
2 Large Eggs
0.5 cup 2% Cottage Cheese
0.75 cup Red Bell Peppers, sliced
0.25 cup Red Onion, sliced
1 teaspoon Olive Oil
1 cup Fresh Strawberries
0.25 cup Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the sliced bell peppers and red onions with olive oil and a pinch of sea salt.
Roast the vegetables for 15 minutes until they are tender and the onions are slightly caramelized.
While the veggies roast, whisk the eggs and cottage cheese together in a small bowl until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Cook slowly, stirring occasionally with a silicone spatula, until the eggs are soft and just set.
Plate the creamy scramble alongside the roasted vegetables and fresh strawberries.
Top the berries or the scramble with a dollop of Greek yogurt for a cool, protein-packed finish.