YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and peppers tossed with fluffy, protein-packed scrambled eggs and finished with a sprinkle of tangy feta cheese.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 cup bell pepper
1 cup zucchini
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Dice the bell pepper and zucchini into uniform bite-sized pieces, then spread them onto the baking sheet.
Drizzle the vegetables with olive oil and sprinkle with sea salt and black pepper, tossing to coat evenly.
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, Greek yogurt, and garlic powder in a medium bowl until the mixture is smooth and aerated.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly with a silicone spatula to create soft, creamy curds.
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese.
Remove from heat immediately to prevent overcooking and serve while warm.