YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted zucchini and bell peppers tossed with fluffy, protein-packed scrambled eggs and tangy feta for a vibrant and satisfying morning meal.
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
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the zucchini and bell peppers into bite-sized pieces and spread them evenly across the baking sheet.
Drizzle the vegetables with olive oil and season with the garlic powder and half of the sea salt and black pepper.
Roast the vegetables for 15 to 18 minutes, or until they are tender and show slight caramelization on the edges.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, and the remaining salt and pepper until the mixture is completely smooth and aerated.
Place a non-stick skillet over medium-low heat and pour in the egg mixture, using a silicone spatula to gently move the eggs to create soft, creamy curds.
When the eggs are nearly set but still slightly moist, fold in the roasted vegetables and crumbled feta cheese until just combined.
Transfer the scramble to a plate and garnish with freshly chopped chives before serving.