YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled with creamy Greek yogurt, served over a bed of smoky roasted peppers and onions for a vibrant, protein-packed start to your day.
INGREDIENTS
2 large Eggs
0.75 cup Liquid egg whites
0.25 cup Plain non-fat Greek yogurt
0.5 ounce Feta cheese
1 cup Mixed bell peppers
0.5 cup Red onion
1 cup Baby spinach
0 teaspoon Extra virgin olive oil
0 teaspoon Grass-fed butter
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
0.25 teaspoon Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced mixed bell peppers and red onion with the extra virgin olive oil and smoked paprika on the baking sheet.
Roast the vegetables for 15 minutes until they are tender and show slight charred edges.
While vegetables roast, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth.
Melt the grass-fed butter in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for about 30 seconds before using a silicone spatula to gently fold the eggs.
When the eggs are nearly set and still look slightly moist, fold in the roasted vegetables and fresh baby spinach.
Continue to cook for 1 minute until the spinach is just wilted and the eggs are fully cooked.
Transfer the scramble to a plate, top with crumbled feta cheese, and serve immediately.