YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Roasted Vegetables
Enjoy a hearty and delicious plate featuring perfectly scrambled eggs paired with a colorful medley of roasted vegetables. The creamy eggs blend seamlessly with the sweet, caramelized bell pepper, onion, zucchini, and fresh spinach, creating a balanced and satisfying meal that's as nourishing as it is flavorful.
INGREDIENTS
4 whole eggs
2 egg whites
1/2 medium red bell pepper
1/4 medium onion
1/2 medium zucchini
1 cup spinach
1 teaspoon olive oil
PREPARATION
Preheat your oven to 400°F.
Chop the bell pepper, onion, and zucchini into bite-sized pieces. Toss them with olive oil, a pinch of salt, and pepper.
Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.
While the vegetables are roasting, crack the eggs into a bowl and add the egg whites. Whisk until well combined and slightly frothy.
Heat a non-stick skillet over medium heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.
Continue to cook the eggs, stirring frequently, until they form soft curds. Remove from heat a bit before they’re fully set to keep them moist.
Fold the roasted vegetables and fresh spinach into the scrambled eggs, stirring just until the spinach wilts.
Season with additional salt and pepper to taste, and serve immediately.