YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed zucchini and bell peppers roasted until tender-crisp are folded into fluffy scrambled eggs for a vibrant, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup plain non-fat Greek yogurt
1 oz feta cheese
1 cup bell pepper
1 cup zucchini
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Dice the bell pepper and zucchini into small, uniform pieces.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the vegetables and sauté for 5-7 minutes until they are tender-crisp and slightly charred.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until smooth.
Reduce the skillet heat to medium-low and pour the egg mixture over the roasted vegetables.
Gently stir the eggs with a spatula until they form soft, fluffy curds.
Sprinkle the crumbled feta cheese over the top just before the eggs are fully set.
Remove from heat and serve immediately while the eggs are warm and creamy.