YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy scrambled eggs whisked with creamy Greek yogurt and served over a vibrant medley of oven-roasted sweet potatoes and crisp-tender summer vegetables.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup sweet potato
0.5 cup bell pepper
0.5 cup zucchini
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the cubed sweet potato, diced bell pepper, and sliced zucchini with the olive oil, garlic powder, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and edges are slightly caramelized.
While vegetables roast, whisk the eggs, liquid egg whites, and Greek yogurt together in a medium bowl until the mixture is completely smooth and uniform.
Heat a non-stick skillet over medium-low heat; pour in the egg mixture and cook, stirring slowly with a spatula to create large, soft curds.
Once the eggs are just set but still moist, remove from heat and season with the remaining salt and pepper.
Divide the roasted vegetables between plates and top with the fluffy scrambled eggs.