Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 0.25 cup plain non-fat Greek yogurt; 1 medium zucchini; 1 medium red bell pepper; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 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

Oven-roasted zucchini and bell peppers tossed with protein-packed scrambled eggs for a vibrant, savory breakfast that feels incredibly satisfying.

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NUTRITION

Protein

53.9g

Fat

29.8g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup plain non-fat Greek yogurt

1 medium zucchini

1 medium red bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh chives

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PREPARATION

1
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2
Dice zucchini and bell pepper into small cubes and toss with avocado oil, oregano, and a pinch of salt.
3
Roast vegetables for 15 minutes until tender and slightly caramelized.
4
In a bowl, whisk eggs, egg whites, and Greek yogurt until smooth and frothy.
5
Pour the egg mixture into a non-stick skillet over medium-low heat.
6
Gently fold the eggs with a spatula until soft curds form, then stir in the roasted vegetables.
7
Garnish with fresh chives and remaining salt and pepper before serving.