YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Pan-seared eggs whisked with creamy Greek yogurt and folded over tender roasted zucchini and peppers for a vibrant, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup 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 tbsp fresh chives
PREPARATION
Preheat oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with 0.5 tsp of olive oil on the prepared sheet.
Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until smooth.
Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before stirring gently with a spatula.
When the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese.
Remove from heat and garnish with chopped fresh chives before serving.