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; 0.75 cup Egg whites; 0.25 cup Nonfat Greek yogurt; 1 oz Feta cheese; 1 cup Bell pepper; 1 cup Zucchini; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Sheet-pan roasted zucchini and peppers tossed with fluffy scrambled eggs and tangy feta for a vibrant, protein-packed breakfast.

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NUTRITION

Protein

51.3g

Fat

27.7g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Egg whites

0.25 cup Nonfat Greek yogurt

1 oz Feta cheese

1 cup Bell pepper

1 cup Zucchini

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and bell peppers with olive oil and a pinch of salt on the prepared sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, garlic powder, salt, and pepper until smooth.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Gently stir the eggs with a spatula until soft, creamy curds form.
7
Fold the roasted vegetables and crumbled feta cheese into the eggs just before serving.