Name: High-Protein Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.5 cup non-fat Greek yogurt; 0.5 cup red bell pepper; 0.5 cup zucchini; 2 tsp olive oil; 2 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chives

High-Protein Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs with Roasted Vegetables

Whisked eggs and whites scrambled to a fluffy finish, served with vibrant roasted peppers and zucchini for a satisfying, nutrient-dense start to your day.

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NUTRITION

Protein

56.3g

Fat

34.6g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

2 tsp olive oil

2 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Toss the diced red bell pepper and zucchini with the olive oil and a pinch of sea salt directly on the baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and show slight golden-brown caramelization.
4
In a medium mixing bowl, vigorously whisk the whole eggs, egg whites, and Greek yogurt until the mixture is completely smooth and airy.
5
Heat the ghee in a non-stick skillet over medium-low heat, then pour in the egg mixture and let it set for 30 seconds.
6
Gently push the eggs with a spatula to create soft, creamy curds, then serve immediately alongside the roasted vegetables topped with fresh chives and black pepper.