Name: Goat Milk Yogurt Scramble 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 goat milk yogurt; 1 cup frozen mixed vegetables; 1 cup frozen spinach; 0.5 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.25 tsp avocado oil

Goat Milk Yogurt Scramble 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

Goat Milk Yogurt Scramble with Roasted Vegetables

Fluffy eggs whisked with tangy goat milk yogurt and scrambled until velvety, served alongside a vibrant medley of roasted mixed vegetables and wilted spinach.

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NUTRITION

Protein

35g

Fat

20.6g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup goat milk yogurt

1 cup frozen mixed vegetables

1 cup frozen spinach

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp avocado oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the frozen mixed vegetables and diced red bell pepper with avocado oil, garlic powder, and a pinch of salt.
3
Spread the vegetables in a single layer and roast for 15-18 minutes until they are tender and lightly browned.
4
While the vegetables roast, whisk the eggs and goat milk yogurt in a medium bowl until the mixture is completely smooth and pale.
5
Heat a non-stick skillet over medium heat and add the frozen spinach, cooking until the moisture has fully evaporated.
6
Lower the heat to medium-low and pour the egg mixture over the spinach, stirring constantly with a spatula for a velvety finish.
7
Season the scramble with the remaining sea salt and black pepper, then serve immediately alongside the hot roasted vegetables.