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 nonfat Greek yogurt; 1 cup bell pepper; 1 cup zucchini; 1 cup baby spinach; 0 tsp extra virgin olive oil; 0 tsp ghee; 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

Fluffy eggs scrambled with creamy Greek yogurt and served alongside vibrant, oven-roasted peppers and zucchini for a savory, satisfying start to your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.5g

Fat

25.1g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

1 cup bell pepper

1 cup zucchini

1 cup baby spinach

0 tsp extra virgin olive oil

0 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped bell pepper and sliced zucchini with extra virgin olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 18 minutes until they are tender and slightly charred.
4
In a medium bowl, whisk together the eggs, liquid egg whites, and nonfat Greek yogurt until the mixture is uniform.
5
Melt the ghee in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently fold the eggs until soft curds form.
7
Stir in the baby spinach during the last 30 seconds of cooking until it is just wilted.
8
Plate the creamy scrambled eggs next to the roasted vegetables and serve immediately.