Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 0.25 cup non-fat Greek yogurt; 1 oz feta cheese; 0.5 cup bell peppers; 0.5 cup zucchini; 1 tsp olive oil; 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 scrambled eggs whisked with Greek yogurt and served alongside tender, oven-roasted vegetables for a protein-packed breakfast that is vibrantly colorful.

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NUTRITION

Protein

53.6g

Fat

35.8g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

0.5 cup bell peppers

0.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, and black pepper on the baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
4
In a medium bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is smooth and aerated.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly and constantly with a silicone spatula to create soft curds.
6
Once the eggs are nearly set, gently fold in the roasted vegetables and crumbled feta cheese.
7
Remove from heat while the eggs still look slightly moist, garnish with chopped fresh chives, and serve immediately.