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 Egg whites; 1 oz Feta cheese; 0.5 cup Bell pepper; 0.5 cup Zucchini; 1 tsp Extra virgin olive oil; 0.25 cup Plain non-fat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh chives

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

Whisked eggs and whites scrambled until fluffy with creamy feta, served over a bed of vibrant, oven-roasted peppers and zucchini.

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NUTRITION

Protein

44.1g

Fat

26.8g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1 oz Feta cheese

0.5 cup Bell pepper

0.5 cup Zucchini

1 tsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell pepper and zucchini with the extra virgin olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is smooth and aerated.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly with a silicone spatula to create soft curds.
6
Once the eggs are nearly set, gently fold in the roasted vegetables and crumbled feta cheese before garnishing with fresh chives.