YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and egg whites scrambled with creamy Greek yogurt and folded into a medley of tender, oven-roasted vegetables for a vibrant and savory morning start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup 0% plain Greek yogurt
0.5 cup bell peppers
0.5 cup zucchini
1 tsp extra virgin olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the bell peppers and zucchini into half-inch pieces, then toss them with the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, combine the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl.
Whisk the egg mixture vigorously until the yogurt is fully incorporated and the mixture is smooth and airy.
Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs toward the center to create soft, large curds, then fold in the roasted vegetables.
Continue cooking until the eggs are just set but still moist, then remove from heat and garnish with freshly chopped chives.