Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 0.5 cup nonfat Greek yogurt; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 1 tsp ghee; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Fluffy eggs scrambled with nutritional yeast and served alongside a vibrant medley of oven-roasted zucchini and bell peppers for a satisfying, savory start to your day.

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NUTRITION

Protein

50.2g

Fat

27.4g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tsp ghee

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced red bell pepper and zucchini with the extra virgin olive oil and a pinch of sea salt on the prepared sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.
4
While the vegetables roast, whisk together the eggs, liquid egg whites, nutritional yeast, sea salt, and black pepper in a medium bowl.
5
Heat the ghee in a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Use a silicone spatula to gently fold the eggs, cooking until soft curds form and the eggs are just set.
7
Plate the scrambled eggs alongside the roasted vegetables and a dollop of Greek yogurt, then garnish with chopped fresh chives.