YOUR SOLIN GENERATED RECIPE
Loaded Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy Greek yogurt and served over a bed of tender, caramelized roasted vegetables topped with tangy feta cheese.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat plain Greek yogurt
1 oz feta cheese
0.5 cup zucchini
0.5 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the zucchini and red bell pepper into small cubes, then toss them on the baking sheet with olive oil and dried oregano.
Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until smooth.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Cook the eggs slowly, using a silicone spatula to gently push the liquid toward the center to create soft, pillowy curds.
Once the eggs are mostly set but still slightly moist, fold in the roasted vegetables and crumbled feta cheese.
Serve immediately while warm and creamy.