YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs whisked with Greek yogurt and scrambled to perfection, served alongside vibrant roasted peppers and zucchini for a savory, satisfying start.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.25 cup non-fat Greek yogurt
1 cup bell pepper
1 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
1 tsp ghee
0.5 oz feta cheese
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 large baking sheet with parchment paper.
Dice the bell pepper, zucchini, and red onion into uniform half-inch pieces.
Toss the vegetables on the baking sheet with the olive oil, garlic powder, and half of the salt and pepper.
Roast for 15-20 minutes until the vegetables are tender and slightly caramelized at the edges.
In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, and remaining salt and pepper until completely smooth.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the pan.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs with a spatula to create soft curds.
Continue cooking slowly until the eggs are just set but still moist.
Fold the roasted vegetables into the scrambled eggs and sprinkle with crumbled feta cheese before serving.