YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs whisked with Greek yogurt and scrambled alongside vibrant, oven-roasted bell peppers and zucchini for a savory and satisfying start to your morning.
INGREDIENTS
4 large Eggs
0.5 cup Liquid egg whites
0.25 cup Plain Greek yogurt
1 cup Bell pepper
1 cup Zucchini
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the bell pepper and zucchini into small, uniform pieces and toss them on the baking sheet with the olive oil, garlic powder, sea salt, and black pepper.
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, crack the eggs into a medium bowl and add the liquid egg whites and Greek yogurt.
Whisk the egg mixture vigorously until the yogurt is fully incorporated and the mixture is smooth and aerated.
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.
Cook the eggs slowly, using a silicone spatula to gently push the cooked portions from the edges to the center, creating soft and creamy curds.
Once the eggs are mostly set but still slightly moist, fold in the roasted vegetables from the oven.
Remove from heat immediately and serve while hot.