YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Greek Yogurt and Roasted Potatoes
Fluffy eggs whisked with creamy Greek yogurt and scrambled to perfection, served alongside golden roasted potatoes seasoned with aromatic rosemary.
INGREDIENTS
150 grams Red Potatoes, cubed
1 teaspoon Olive Oil
2 large Eggs
100 grams Liquid Egg Whites
2 tablespoons Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed red potatoes with olive oil, sea salt, and dried rosemary until evenly coated.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crisp.
In a medium bowl, whisk together the whole eggs, liquid egg whites, and Greek yogurt until the mixture is completely smooth and pale yellow.
Heat a non-stick skillet over medium-low heat and lightly coat with a touch of oil spray if needed.
Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center, creating soft and creamy curds.
Remove the eggs from the heat while they still look slightly wet, as they will continue to cook on the plate.
Serve the creamy scrambled eggs immediately alongside the hot roasted potatoes.