YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and egg whites scrambled with velvety Greek yogurt and served over a bed of oven-roasted bell peppers and sweet onions.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup plain non-fat Greek yogurt
0.5 cup red bell pepper
0.5 cup yellow bell pepper
0.5 cup red onion
1 cup baby spinach
1 tsp extra virgin olive oil
1 tbsp nutritional yeast
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 for easy cleanup.
Dice the red bell pepper, yellow bell pepper, and red onion into uniform bite-sized pieces.
Toss the diced vegetables on the baking sheet with the olive oil, sea salt, and black pepper until evenly coated.
Roast the vegetables in the oven for 15 to 20 minutes until the edges are caramelized and tender.
While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, nutritional yeast, and garlic powder in a medium bowl until the mixture is smooth and combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Using a silicone spatula, gently fold the eggs from the edges toward the center until soft, creamy curds form.
Stir in the fresh baby spinach during the last minute of cooking just until it begins to wilt.
Divide the roasted vegetables onto plates and top with the hearty scrambled eggs to serve.