YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Scrambled eggs whisked with Greek yogurt for a velvety finish, paired with oven-roasted bell peppers and zucchini that provide a vibrant and satisfying crunch.
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
0.5 tbsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini on the baking sheet with a tiny pinch of sea salt and roast for 15 minutes until tender and slightly caramelized.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, black pepper, and dried oregano until the mixture is completely smooth and uniform.
Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
When the eggs are about 80% cooked and still look slightly wet, fold in the roasted vegetables and crumbled feta cheese.
Continue to cook for another 30 to 60 seconds until the eggs are just set but still creamy, then remove from the heat immediately.
Transfer to a plate and serve warm for a protein-packed start to your day.