Fluffy Scrambled Egg and Herb-Roasted Vegetable Bowl

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

Fluffy Scrambled Egg and Herb-Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Egg and Herb-Roasted Vegetable Bowl

A delightful bowl featuring perfectly scrambled eggs combined with a medley of herb-roasted vegetables and a sprinkle of tangy feta cheese. The comforting warmth of the eggs is uplifted by a burst of fresh herbs and the vibrant flavors of roasted bell peppers, zucchini, and cherry tomatoes, creating a meal that is as visually appealing as it is satisfying.

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NUTRITION

440kcal
Protein
33g
Fat
30.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Mixed Vegetables (Bell Peppers, Zucchini, Cherry Tomatoes)

1 teaspoon Olive Oil

1 ounce Feta Cheese

1 teaspoon Dried Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped mixed vegetables with olive oil, dried herbs, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully blended.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir continuously until soft, fluffy curds form.

  • 5

    Remove the roasted vegetables from the oven once done.

  • 6

    Assemble the bowl by placing the scrambled eggs, topping with roasted vegetables and crumbling the feta cheese over the top.

  • 7

    Finish with an extra sprinkle of herbs or freshly ground pepper if desired. Enjoy your nutrient-packed bowl!

Fluffy Scrambled Egg and Herb-Roasted Vegetable Bowl

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

Fluffy Scrambled Egg and Herb-Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Egg and Herb-Roasted Vegetable Bowl

A delightful bowl featuring perfectly scrambled eggs combined with a medley of herb-roasted vegetables and a sprinkle of tangy feta cheese. The comforting warmth of the eggs is uplifted by a burst of fresh herbs and the vibrant flavors of roasted bell peppers, zucchini, and cherry tomatoes, creating a meal that is as visually appealing as it is satisfying.

NUTRITION

440kcal
Protein
33g
Fat
30.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Mixed Vegetables (Bell Peppers, Zucchini, Cherry Tomatoes)

1 teaspoon Olive Oil

1 ounce Feta Cheese

1 teaspoon Dried Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chopped mixed vegetables with olive oil, dried herbs, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until fully blended.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir continuously until soft, fluffy curds form.

  • 5

    Remove the roasted vegetables from the oven once done.

  • 6

    Assemble the bowl by placing the scrambled eggs, topping with roasted vegetables and crumbling the feta cheese over the top.

  • 7

    Finish with an extra sprinkle of herbs or freshly ground pepper if desired. Enjoy your nutrient-packed bowl!