Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 0.5 cup Liquid egg whites; 0.25 cup Non-fat plain Greek yogurt; 1 medium Bell pepper; 0.5 medium Red onion; 1 cup Chopped kale; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Vibrant bell peppers and onions roasted until charred, then folded into fluffy protein-packed eggs and finished with a dollop of creamy Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.2g

Fat

15.7g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.5 cup Liquid egg whites

0.25 cup Non-fat plain Greek yogurt

1 medium Bell pepper

0.5 medium Red onion

1 cup Chopped kale

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the bell pepper and red onion into bite-sized pieces and toss them on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 15 minutes until they are tender and show slight charred edges.
4
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Add the roasted vegetables and chopped kale to the skillet, stirring gently with a spatula until the eggs are fluffy and the kale is just wilted.
7
Transfer the scramble to a plate and serve immediately with a dollop of creamy Greek yogurt on top.