YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Pan-scrambled eggs whisked with Greek yogurt for a velvety texture, served alongside vibrant oven-roasted bell peppers and red onions.
INGREDIENTS
1 cup mixed bell peppers
0.5 cup red onion
1 tsp extra virgin olive oil
4 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the chopped bell peppers and red onion with the extra virgin olive oil on the baking sheet until evenly coated.
Roast the vegetables for 15-20 minutes until they are tender and have developed slight charred edges.
While the vegetables roast, crack the eggs into a medium bowl and add the liquid egg whites, Greek yogurt, sea salt, and black pepper.
Whisk the egg mixture vigorously until the yogurt is fully incorporated and the mixture is smooth and airy.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
Once the eggs are nearly set but still moist, fold in the roasted vegetables and remove from heat.
Garnish with freshly chopped chives and serve immediately.