YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy scrambled eggs whisked with Greek yogurt and folded with tender oven-roasted zucchini and bell peppers for a vibrant, protein-packed morning meal.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 oz crumbled feta cheese
0.5 cup diced red bell pepper
0.5 cup diced zucchini
1 tsp extra virgin olive oil
0.25 tsp fine sea salt
0.25 tsp cracked black pepper
1 tbsp chopped fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Toss the diced zucchini and red bell peppers with olive oil, sea salt, and black pepper directly on the sheet.
Roast the vegetables for 15 to 18 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, whisk the whole eggs, liquid egg whites, and Greek yogurt in a bowl until completely smooth and aerated.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly with a silicone spatula to create soft curds.
When the eggs are nearly set but still slightly moist, fold in the roasted vegetables and the crumbled feta cheese.
Remove from the heat immediately, garnish with chopped fresh chives, and serve while hot.