Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 0.5 cup plain non-fat Greek yogurt; 1 cup chopped bell peppers; 0.5 cup chopped zucchini; 1 tsp extra virgin olive oil; 1 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper

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 eggs scrambled with creamy Greek yogurt and served over a bed of vibrant, oven-roasted peppers and zucchini that offer a satisfying crunch.

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NUTRITION

Protein

56.4g

Fat

26.4g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

1 cup chopped bell peppers

0.5 cup chopped zucchini

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the chopped bell peppers and zucchini with the extra virgin olive oil and a small pinch of the sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, whisk together the eggs, liquid egg whites, Greek yogurt, remaining sea salt, and black pepper in a medium bowl until the mixture is smooth and aerated.
5
Heat the ghee in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.
7
Continue cooking and folding gently until the eggs are just set but still moist.
8
Arrange the roasted vegetables on a warm plate and top with the scrambled eggs to serve.