YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted bell peppers and onions folded into fluffy, protein-packed scrambled eggs for a vibrant and satisfying breakfast.
INGREDIENTS
3 large Eggs
0.75 cup Liquid egg whites
0.25 cup Plain Greek yogurt
1 cup Bell peppers
0.5 cup Red onion
0.25 tbsp Extra virgin olive oil
0.5 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced bell peppers and red onion with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.
In a medium bowl, whisk together the eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth.
Heat a large non-stick skillet over medium-low heat and lightly coat with a mist of oil if needed.
Pour the egg mixture into the skillet, letting it sit for 30 seconds before gently pushing the curds with a spatula.
Once the eggs are nearly set but still moist, fold in the roasted vegetables and crumbled feta cheese.
Remove from heat immediately and garnish with fresh chives before serving warm.