Scrambled Eggs with Roasted Vegetables and Chicken Sausage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Roasted Vegetables and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Vegetables and Chicken Sausage

Savor a hearty breakfast featuring light, fluffy scrambled eggs paired with savory chicken sausage and a medley of beautifully roasted vegetables. This dish offers a delightful balance of protein and flavor, making each bite a rejuvenating start to your day.

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NUTRITION

380kcal
Protein
29.6g
Fat
27.5g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 chicken sausage link (75g)

1/2 cup chopped Mixed Bell Peppers (75g)

1/2 cup sliced Zucchini (65g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped bell peppers and sliced zucchini with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, slice the chicken sausage into rounds and lightly sauté in a skillet over medium heat until warmed through.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the eggs. Gently scramble the eggs, stirring continuously until they reach a soft, creamy consistency.

  • 6

    Plate the scrambled eggs, top with the roasted vegetables and sautéed chicken sausage, and serve warm.

Scrambled Eggs with Roasted Vegetables and Chicken Sausage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Roasted Vegetables and Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Vegetables and Chicken Sausage

Savor a hearty breakfast featuring light, fluffy scrambled eggs paired with savory chicken sausage and a medley of beautifully roasted vegetables. This dish offers a delightful balance of protein and flavor, making each bite a rejuvenating start to your day.

NUTRITION

380kcal
Protein
29.6g
Fat
27.5g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 chicken sausage link (75g)

1/2 cup chopped Mixed Bell Peppers (75g)

1/2 cup sliced Zucchini (65g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped bell peppers and sliced zucchini with olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for about 10-12 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, slice the chicken sausage into rounds and lightly sauté in a skillet over medium heat until warmed through.

  • 4

    In a bowl, whisk the eggs with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the eggs. Gently scramble the eggs, stirring continuously until they reach a soft, creamy consistency.

  • 6

    Plate the scrambled eggs, top with the roasted vegetables and sautéed chicken sausage, and serve warm.