YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted garden vegetables tossed with fluffy scrambled eggs and finished with a dollop of creamy Greek yogurt for a protein-packed start.
INGREDIENTS
0.5 cup Red bell pepper
0.5 cup Zucchini
1 tsp Extra virgin olive oil
3 large Eggs
0.5 cup Liquid egg whites
1 tsp Grass-fed butter
0.5 cup Non-fat plain Greek yogurt
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.
Toss the diced bell peppers and zucchini with the extra virgin olive oil, sea salt, and black pepper.
Roast the vegetables for 15-18 minutes until they are tender and show golden caramelized edges.
While vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Melt the grass-fed butter in a non-stick skillet over medium-low heat, ensuring it coats the bottom of the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs with a spatula to create soft, pillowy curds.
Once the eggs are nearly set, fold in the roasted vegetables and remove from the heat.
Plate the scramble and top with a dollop of Greek yogurt and a sprinkle of fresh chives.