Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Whisked eggs scrambled to a soft, velvety texture with Greek yogurt and served with a medley of caramelized roasted zucchini and bell peppers.

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NUTRITION

504kcal
Protein
53.0g
Fat
22.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup plain nonfat Greek yogurt

1 oz feta cheese

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced bell peppers and zucchini with olive oil and half of the sea salt, black pepper, and garlic powder on the prepared sheet.

  • 3

    Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized on the edges.

  • 4

    In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, and the remaining seasonings until the mixture is smooth and aerated.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create large, soft curds.

  • 6

    Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese, then remove from heat and garnish with chopped 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.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Whisked eggs scrambled to a soft, velvety texture with Greek yogurt and served with a medley of caramelized roasted zucchini and bell peppers.

NUTRITION

504kcal
Protein
53.0g
Fat
22.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.25 cup plain nonfat Greek yogurt

1 oz feta cheese

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the diced bell peppers and zucchini with olive oil and half of the sea salt, black pepper, and garlic powder on the prepared sheet.

  • 3

    Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized on the edges.

  • 4

    In a medium bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, and the remaining seasonings until the mixture is smooth and aerated.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create large, soft curds.

  • 6

    Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese, then remove from heat and garnish with chopped fresh chives.