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; 2 tbsp non-fat Greek yogurt; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 1 tsp ghee; 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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.9g

Fat

25.1g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

2 tbsp non-fat Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a small baking sheet with parchment paper.
2
Toss diced bell pepper and zucchini with olive oil, a pinch of sea salt, and black pepper.
3
Roast vegetables for 15-18 minutes until tender and slightly caramelized.
4
In a medium bowl, whisk together eggs, egg whites, Greek yogurt, remaining sea salt, and black pepper until smooth.
5
Heat ghee in a non-stick skillet over medium-low heat.
6
Pour in the egg mixture and cook slowly, gently folding with a spatula until soft curds form.
7
Fold the roasted vegetables into the eggs just before they finish cooking.
8
Plate the scramble and garnish with fresh chopped chives.