YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy Greek yogurt and salty feta, served over a vibrant medley of oven-roasted peppers and zucchini for a savory morning start.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
2 tbsp nonfat Greek yogurt
1 oz feta cheese
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the red bell pepper, zucchini, and red onion with extra virgin olive oil, dried oregano, and half of the sea salt and black pepper.
Roast the vegetables for 15 minutes until they are tender and slightly charred.
In a medium bowl, whisk together the eggs, liquid egg whites, nonfat Greek yogurt, and the remaining sea salt and black pepper.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Use a spatula to gently push the eggs toward the center, creating soft curds until they are mostly set.
Fold in the roasted vegetables and crumbled feta cheese, cooking for 30 seconds until just combined and warm.