YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy scrambled eggs whisked with Greek yogurt and served over a bed of vibrant, oven-roasted vegetables for a savory and satisfying start to your morning.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.4 cup non-fat Greek yogurt
1 cup bell peppers
0.5 cup red onion
1 tsp extra virgin olive oil
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Place the diced bell peppers and red onion on the baking sheet, drizzle with olive oil, and sprinkle with half of the sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show light golden-brown charred edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, Greek yogurt, nutritional yeast, 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.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until the eggs are just set but still moist.
Divide the roasted vegetables between plates, top with the scrambled eggs, and garnish with freshly chopped chives.