YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini tossed with fluffy, protein-packed scrambled eggs and tangy feta for a vibrant and satisfying breakfast.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 cup bell peppers
1 cup zucchini
0.5 cup red onion
2 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chopped bell peppers, zucchini, and red onion with extra virgin olive oil, dried oregano, sea salt, and black pepper.
Spread the vegetables in a single layer and roast for 15 to 20 minutes until they are tender and slightly caramelized.
In a medium bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth.
Heat a large non-stick skillet over medium-low heat and lightly coat with cooking spray if desired.
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the curds from the edges toward the center.
Once the eggs are mostly set but still slightly moist, fold in the roasted vegetables and crumbled feta cheese.
Remove the skillet from the heat and serve immediately while the eggs are soft and fluffy.