YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs whisked with Greek yogurt and scrambled alongside vibrant roasted peppers and zucchini for a colorful, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup plain non-fat Greek yogurt
0.5 tbsp extra virgin olive oil
1 cup bell pepper
1 cup zucchini
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the bell pepper and zucchini into small, uniform pieces.
Toss the vegetables on the baking sheet with the olive oil, sea salt, black pepper, and garlic powder.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth and no yogurt lumps remain.
Heat a non-stick skillet over medium-low heat and lightly coat with a tiny bit of oil spray if needed.
Pour the egg mixture into the skillet and let it sit for 30 seconds before using a spatula to gently push the eggs toward the center.
Continue folding the eggs slowly until soft curds form and they are just barely set to maintain a creamy texture.
Remove the skillet from the heat, fold in the roasted vegetables, and serve immediately.