YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted seasonal vegetables folded into creamy, protein-packed scrambled eggs and topped with tangy feta for a vibrant and satisfying breakfast.
INGREDIENTS
3 large Eggs
0.75 cup Egg whites
0.25 cup Plain Greek yogurt
1 oz Feta cheese
1 tsp Extra virgin olive oil
0.5 cup Bell pepper
0.5 cup Zucchini
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the bell pepper, zucchini, and red onion into uniform half-inch pieces and toss them on the baking sheet with 0.5 tsp of olive oil.
Roast the vegetables for 15-18 minutes until they are tender and have developed golden, caramelized edges.
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and frothy.
Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently moving the eggs with a silicone spatula to create soft curds.
When the eggs are nearly set but still look moist, fold in the roasted vegetables and the crumbled feta cheese.
Remove the pan from the heat immediately to prevent overcooking and garnish with fresh chopped chives before serving.