YOUR SOLIN GENERATED RECIPE
Loaded Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled to a velvety finish, served with oven-roasted zucchini and peppers topped with tangy feta cheese.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup plain non-fat Greek yogurt
1 oz feta cheese
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with the olive oil, sea salt, and black pepper on the baking sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
In a medium bowl, whisk together the whole eggs, egg whites, and Greek yogurt until the mixture is uniform and smooth.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Stir the eggs slowly and constantly with a silicone spatula to create soft, creamy curds.
When the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese.
Remove from heat immediately to prevent overcooking and garnish with fresh chopped chives.