Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Egg whites; 0.5 cup Plain non-fat Greek yogurt; 0.5 cup Diced zucchini; 0.5 cup Diced red bell pepper; 0.25 cup Diced red onion; 1 tsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Hearty Scrambled Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Scrambled eggs whisked with creamy Greek yogurt and served with vibrant oven-roasted zucchini and bell peppers for a satisfying, savory morning start.

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NUTRITION

Protein

46.0g

Fat

21.7g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

0.5 cup Plain non-fat Greek yogurt

0.5 cup Diced zucchini

0.5 cup Diced red bell pepper

0.25 cup Diced red onion

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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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 zucchini, red bell pepper, and red onion with a light spray of oil and a pinch of salt, then roast for 15 minutes until tender and slightly caramelized.
3
In a medium mixing bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is completely smooth.
4
Heat the ghee in a large non-stick skillet over medium-low heat.
5
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula to create soft, creamy curds.
6
Just before the eggs are fully set, fold in the warm roasted vegetables to incorporate them evenly.
7
Remove from the heat immediately and serve while the eggs are light and fluffy.