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 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; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Fluffy eggs scrambled with creamy Greek yogurt and served over a bed of tender, oven-roasted zucchini and sweet bell peppers.

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NUTRITION

Protein

51.1g

Fat

27.6g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 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

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat oven to 400°F and toss diced zucchini and bell peppers with olive oil, salt, and pepper on a baking sheet.
2
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
3
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is smooth and aerated.
4
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula.
5
Once the eggs are nearly set, fold in the crumbled feta cheese and roasted vegetables.
6
Garnish with fresh chives and serve immediately.