YOUR SOLIN GENERATED RECIPE
Loaded Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted bell peppers and zucchini folded into fluffy, protein-packed scrambled eggs with a creamy dollop of Greek yogurt and tangy crumbled feta.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
1 cup diced bell peppers
1 cup diced zucchini
0.25 cup diced red onion
1 tsp extra virgin olive oil
1 tsp ghee
1 oz crumbled feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp chopped fresh chives
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Spread the diced bell peppers, zucchini, and red onion across the baking sheet, then drizzle with olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelization at the edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth and frothy.
Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
When the eggs are about 80% cooked, gently fold in the warm roasted vegetables and the crumbled feta cheese.
Remove the skillet from the heat while the eggs still look slightly moist, as they will continue to cook from the residual heat.
Garnish with fresh chopped chives and serve immediately while hot.