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 non-fat Greek yogurt; 1 oz feta cheese; 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

Fluffy eggs and egg whites scrambled to a creamy finish with salty feta cheese and oven-roasted seasonal vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.9g

Fat

32.2g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

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 your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Toss the diced red bell pepper and zucchini with olive oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 15 minutes until they are tender and show golden caramelized edges.
4
In a medium bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is uniform and frothy.
5
Melt the ghee in a non-stick skillet over medium-low heat, ensuring the bottom is evenly coated.
6
Pour in the egg mixture and let it sit for 30 seconds before gently pushing the eggs across the pan with a silicone spatula.
7
Continue cooking slowly to create soft, pillowy curds, then fold in the roasted vegetables and crumbled feta cheese.
8
Remove from heat just before the eggs look fully dry and garnish with freshly chopped chives.