YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled to fluffy perfection, served with a vibrant medley of oven-roasted bell peppers and red onions.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup plain nonfat Greek yogurt
0.5 cup red bell pepper
0.5 cup red onion
1 tsp extra virgin olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the red bell pepper and red onion into bite-sized pieces.
Toss the vegetables with the olive oil and a pinch of the salt and pepper on the prepared baking sheet.
Roast the vegetables for 15-18 minutes until they are tender and slightly charred at the edges.
While the vegetables roast, whisk together the whole eggs, egg whites, Greek yogurt, remaining salt, and pepper in a medium bowl until the mixture is smooth and aerated.
Heat the ghee in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet, letting it sit for 30 seconds before gently folding with a silicone spatula to create soft, creamy curds.
Continue cooking until the eggs are just set but still moist, then remove from the heat immediately.
Plate the scrambled eggs alongside the roasted vegetables and garnish with freshly chopped chives.