YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Silky scrambled eggs whisked with Greek yogurt and folded over oven-roasted bell peppers and kale for a vibrant, protein-packed start to your morning.
INGREDIENTS
2 large eggs
0.75 cup egg whites
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 cup bell pepper
1 cup kale
1 tsp 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.
Toss the diced bell pepper and chopped kale with the olive oil, garlic powder, and half of the sea salt on the prepared sheet.
Roast the vegetables for 12 to 15 minutes until the peppers are tender and the kale edges are slightly crisp.
While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, remaining sea salt, and black pepper in a medium bowl until smooth.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft curds.
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese, then remove from heat and serve immediately.