YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables
Enjoy a bright and satisfying meal featuring soft, fluffy scrambled eggs infused with fresh herbs, paired with a medley of roasted vegetables and a hint of lean grilled chicken for an extra protein punch. This dish offers a beautiful balance of textures and flavors, with the sweetness of roasted cherry tomatoes, the tender crunch of zucchini and bell pepper, and the fresh, aromatic lift from basil, parsley, and chives.
INGREDIENTS
3 large Eggs (150g total)
50g Grilled Chicken Breast
1/2 cup Cherry Tomatoes (~75g)
1/2 cup Zucchini (~60g)
1/2 cup Bell Pepper (~75g)
1/2 cup Spinach (~15g)
2 tbsp Fresh Mixed Herbs
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Prepare the vegetables: halve the cherry tomatoes, slice the zucchini and bell pepper into bite-sized pieces, and toss them, along with the spinach, in a bowl with olive oil. Season lightly with salt and pepper if desired.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender and slightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium-low heat. Beat the eggs with a fork until well combined. Add the fresh mixed herbs to the eggs.
Pour the egg mixture into the skillet and gently stir continuously to form soft curds. When the eggs are nearly set, fold in the diced grilled chicken breast, warming it through.
Once the eggs are just set but still moist, remove them from heat.
Plate the fluffy scrambled eggs with chicken, and top with the roasted vegetables. Serve immediately and enjoy your nutrient-packed meal.