YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted garden vegetables folded into fluffy, protein-packed scrambled eggs for a vibrant breakfast that is incredibly satisfying and savory.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 cup zucchini
1 cup red bell pepper
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces, and slice the cherry tomatoes in half.
Toss the vegetables on the baking sheet with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and Greek yogurt in a medium bowl until the mixture is smooth and pale yellow.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Use a silicone spatula to gently push the eggs from the edges to the center, creating soft, creamy curds.
Once the eggs are nearly set but still slightly moist, fold in the roasted vegetables and crumbled feta cheese.
Remove from heat immediately and serve while warm and fluffy.