YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy Greek yogurt and served over a vibrant medley of oven-roasted peppers and zucchini for a savory, satisfying start to the day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup Greek yogurt
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
0.5 tbsp 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 large baking sheet with parchment paper for easy cleanup.
Place the diced red bell pepper, zucchini, and red onion on the baking sheet, then drizzle with olive oil and sprinkle with half of the salt and pepper.
Toss the vegetables to coat evenly and roast for 15 to 20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, and the remaining salt and pepper in a medium bowl until completely smooth.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft, pillowy curds.
Divide the roasted vegetables onto plates, top with the scrambled eggs, and garnish with finely chopped fresh chives before serving hot.