YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Roasted garden vegetables folded into fluffy, protein-packed scrambled eggs and topped with tangy feta for a vibrant and savory morning start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.5 cup bell peppers
0.5 cup zucchini
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Place the diced bell peppers and zucchini on the baking sheet, drizzle with olive oil, and season with a pinch of the sea salt and black pepper.
Roast the vegetables for 12-15 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and non-fat Greek yogurt in a medium bowl until the mixture is completely smooth.
Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the pan.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing soft curds to form slowly.
When the eggs are nearly set but still moist, fold in the roasted vegetables and the crumbled feta cheese.
Continue to cook for another 30 seconds until the cheese is just warmed through, then remove from the heat.
Garnish with freshly chopped chives and serve immediately.