Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.5 cup liquid egg whites; 0.25 cup nonfat Greek yogurt; 0.5 cup bell peppers; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast; 1 tbsp fresh chives

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

Whisked eggs and egg whites scrambled into a creamy finish, served with vibrant oven-roasted zucchini and bell peppers for a satisfying, savory start to your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.1g

Fat

29.5g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

0.5 cup bell peppers

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

1 tbsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced zucchini and bell peppers with the olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and show slight caramelization at the edges.
4
In a medium-sized bowl, whisk together the whole eggs, liquid egg whites, nonfat Greek yogurt, and nutritional yeast until the mixture is completely smooth.
5
Heat a non-stick skillet over medium-low heat. Once warm, pour in the egg mixture.
6
Use a silicone spatula to gently fold the eggs, moving them constantly to create soft, creamy curds.
7
When the eggs are nearly set but still slightly moist, stir in the roasted vegetables from the oven.
8
Remove from heat immediately, garnish with freshly chopped chives, and serve warm.