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; 0.75 cup liquid egg whites; 0.25 cup non-fat Greek yogurt; 1 oz feta cheese; 0.5 cup zucchini; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

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

Fluffy scrambled eggs and egg whites whisked with Greek yogurt, served over a bed of vibrant roasted bell peppers and zucchini for a savory morning start.

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NUTRITION

Protein

51.0g

Fat

26.7g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz feta cheese

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss zucchini and bell peppers with olive oil, oregano, salt, and pepper on a baking sheet.
3
Roast vegetables for 15 minutes until tender and slightly caramelized.
4
In a bowl, whisk together the eggs, egg whites, and Greek yogurt until smooth.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Gently fold the eggs with a spatula until soft curds form and they are just set.
7
Stir in the roasted vegetables and crumbled feta cheese before serving.