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 hearty and vibrant plate of fluffy scrambled eggs paired with a medley of roasted vegetables. The rich, creamy eggs blend seamlessly with sweet bell pepper, juicy cherry tomatoes, fresh spinach, and a hint of caramelized onion, all lightly drizzled with olive oil for a burst of Mediterranean flavor.

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NUTRITION

436kcal
Protein
34.2g
Fat
25.3g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 egg whites

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes (halved)

1 cup Fresh Spinach

1/4 medium Yellow Onion

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a small baking sheet with parchment paper.

  • 2

    Chop the red bell pepper into bite-sized pieces, halve the cherry tomatoes, roughly chop the spinach, and slice the yellow onion into thin pieces.

  • 3

    Place the chopped vegetables in a bowl and drizzle with 1 teaspoon of olive oil. Toss gently to coat.

  • 4

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, crack the eggs into a bowl and add the egg whites. Whisk well until the mixture is smooth and a bit frothy.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and allow it to set slightly before gently stirring.

  • 7

    Slowly stir the eggs continuously, scraping the bottom of the pan to form soft curds. Remove from heat when the eggs are still slightly moist as they will continue to cook from residual heat.

  • 8

    Plate the fluffy scrambled eggs and top with the roasted vegetables. Serve warm and enjoy!

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 hearty and vibrant plate of fluffy scrambled eggs paired with a medley of roasted vegetables. The rich, creamy eggs blend seamlessly with sweet bell pepper, juicy cherry tomatoes, fresh spinach, and a hint of caramelized onion, all lightly drizzled with olive oil for a burst of Mediterranean flavor.

NUTRITION

436kcal
Protein
34.2g
Fat
25.3g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 egg whites

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes (halved)

1 cup Fresh Spinach

1/4 medium Yellow Onion

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a small baking sheet with parchment paper.

  • 2

    Chop the red bell pepper into bite-sized pieces, halve the cherry tomatoes, roughly chop the spinach, and slice the yellow onion into thin pieces.

  • 3

    Place the chopped vegetables in a bowl and drizzle with 1 teaspoon of olive oil. Toss gently to coat.

  • 4

    Spread the vegetables evenly on the prepared baking sheet and roast in the oven for about 10-12 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, crack the eggs into a bowl and add the egg whites. Whisk well until the mixture is smooth and a bit frothy.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and allow it to set slightly before gently stirring.

  • 7

    Slowly stir the eggs continuously, scraping the bottom of the pan to form soft curds. Remove from heat when the eggs are still slightly moist as they will continue to cook from residual heat.

  • 8

    Plate the fluffy scrambled eggs and top with the roasted vegetables. Serve warm and enjoy!