YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and egg whites scrambled into a creamy finish, served with vibrant roasted zucchini and peppers that offer a satisfying char in every bite.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 cup zucchini
1 cup red bell pepper
0.5 cup red onion
1 tsp olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the diced zucchini, red bell pepper, and red onion with olive oil and half of the sea salt and black pepper.
Spread the vegetables in a single layer and roast for 18 minutes until tender and edges are slightly caramelized.
While vegetables roast, whisk together the eggs, egg whites, cottage cheese, and the remaining salt and pepper in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and add the ghee to melt.
Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula.
Continue cooking low and slow, folding occasionally, until the eggs are soft-set and creamy.
Plate the eggs alongside the roasted vegetables and garnish with freshly chopped chives.