YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy Greek yogurt and salty feta, served alongside a vibrant medley of oven-roasted peppers and zucchini for a satisfying crunch.
INGREDIENTS
3 large Eggs
0.75 cup Liquid egg whites
0.25 cup Plain Greek yogurt
1 oz Feta cheese
1 cup Bell pepper
1 cup Zucchini
0.25 cup Red onion
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the diced bell pepper, zucchini, and red onion with olive oil, dried oregano, and half of the sea salt and black pepper on the prepared sheet.
Roast the vegetables for 15-18 minutes, or until they are tender and slightly caramelized at the edges.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, and the remaining salt and pepper until the mixture is completely smooth.
Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently and constantly with a silicone spatula to create soft curds.
When the eggs are nearly set but still look slightly moist, fold in the crumbled feta cheese and the warm roasted vegetables.
Transfer the scramble to a plate, garnish with freshly chopped chives, and serve immediately.