Fluffy Scrambled Eggs with Roasted Vegetables

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

Fluffy Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Vegetables

Enjoy a vibrant mix of fluffy scrambled eggs enriched with a blend of rich cheddar cheese and a colorful medley of roasted vegetables. The dish offers tender, softly scrambled eggs paired with sweet bell peppers, juicy cherry tomatoes, fresh zucchini, and baby spinach, all lightly roasted with a drizzle of olive oil, delivering a satisfying balance of flavor and texture.

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NUTRITION

440kcal
Protein
34.5g
Fat
29.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 oz sharp cheddar cheese

1/2 cup red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/2 cup zucchini, sliced

1/2 cup baby spinach

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the red bell pepper, cherry tomatoes, zucchini, and baby spinach with olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, crack the 3 eggs and add the 2 egg whites into a bowl.

  • 5

    Whisk the eggs until well beaten and season with a pinch of salt and pepper.

  • 6

    Pour the eggs into a non-stick skillet over medium-low heat, stirring gently to create soft curds.

  • 7

    Just before the eggs are fully set, sprinkle in the sharp cheddar cheese and allow it to melt.

  • 8

    Plate the scrambled eggs and top with the warm roasted vegetables.

  • 9

    Serve immediately and enjoy your nutrient-packed, flavorful meal.

Fluffy Scrambled Eggs with Roasted Vegetables

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

Fluffy Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Vegetables

Enjoy a vibrant mix of fluffy scrambled eggs enriched with a blend of rich cheddar cheese and a colorful medley of roasted vegetables. The dish offers tender, softly scrambled eggs paired with sweet bell peppers, juicy cherry tomatoes, fresh zucchini, and baby spinach, all lightly roasted with a drizzle of olive oil, delivering a satisfying balance of flavor and texture.

NUTRITION

440kcal
Protein
34.5g
Fat
29.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 oz sharp cheddar cheese

1/2 cup red bell pepper, diced

1/2 cup cherry tomatoes, halved

1/2 cup zucchini, sliced

1/2 cup baby spinach

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the red bell pepper, cherry tomatoes, zucchini, and baby spinach with olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, crack the 3 eggs and add the 2 egg whites into a bowl.

  • 5

    Whisk the eggs until well beaten and season with a pinch of salt and pepper.

  • 6

    Pour the eggs into a non-stick skillet over medium-low heat, stirring gently to create soft curds.

  • 7

    Just before the eggs are fully set, sprinkle in the sharp cheddar cheese and allow it to melt.

  • 8

    Plate the scrambled eggs and top with the warm roasted vegetables.

  • 9

    Serve immediately and enjoy your nutrient-packed, flavorful meal.