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 egg whites; 0.25 cup nonfat Greek yogurt; 1 oz feta cheese; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 cup baby spinach; 1 tsp olive oil; 1 tsp grass-fed butter; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 eggs scrambled with creamy Greek yogurt and served over a bed of vibrant, oven-roasted peppers and zucchini for a satisfying and colorful breakfast.

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NUTRITION

Protein

50.6g

Fat

30.4g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

0.25 cup nonfat Greek yogurt

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

1 cup baby spinach

1 tsp olive oil

1 tsp grass-fed butter

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell pepper and zucchini with olive oil and garlic powder on the baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is smooth.
5
Melt the grass-fed butter in a large non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook slowly, gently folding with a spatula to create soft curds.
7
When the eggs are nearly set, stir in the baby spinach and the roasted vegetables until the greens wilt.
8
Season with sea salt and black pepper, then top with crumbled feta cheese before serving.