Healthy Breakfast Scramble with Roasted Vegetables

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

Healthy Breakfast Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Breakfast Scramble with Roasted Vegetables

Enjoy a vibrant, protein-packed scramble loaded with colorful roasted vegetables and lean chicken sausage. This dish combines the richness of whole eggs with the lightness of egg whites and the freshness of spinach, bell peppers, and red onions, all gently roasted in olive oil to elevate their natural sweetness.

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NUTRITION

355kcal
Protein
32.6g
Fat
20.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

2 Whole Eggs (100g total)

3 Egg Whites (99g total)

1 Chicken Sausage link (57g)

1/2 cup Mixed Bell Peppers (75g)

1 cup Spinach (30g)

1/4 cup Red Onion, diced (40g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced bell peppers and red onions with olive oil, and spread them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, in a bowl, whisk together the whole eggs and egg whites until well-combined.

  • 4

    Slice the chicken sausage into rounds.

  • 5

    Heat a non-stick skillet over medium heat and add the sausage slices. Cook for about 3-4 minutes until lightly browned.

  • 6

    Add the roasted vegetables and fresh spinach to the skillet, stirring until the spinach wilts.

  • 7

    Pour the egg mixture over the vegetables and sausage in the skillet. Gently stir as the eggs begin to set, scrambling until they are fully cooked and fluffy.

  • 8

    Season with salt and pepper to taste and serve immediately.

Healthy Breakfast Scramble with Roasted Vegetables

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

Healthy Breakfast Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Breakfast Scramble with Roasted Vegetables

Enjoy a vibrant, protein-packed scramble loaded with colorful roasted vegetables and lean chicken sausage. This dish combines the richness of whole eggs with the lightness of egg whites and the freshness of spinach, bell peppers, and red onions, all gently roasted in olive oil to elevate their natural sweetness.

NUTRITION

355kcal
Protein
32.6g
Fat
20.1g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

2 Whole Eggs (100g total)

3 Egg Whites (99g total)

1 Chicken Sausage link (57g)

1/2 cup Mixed Bell Peppers (75g)

1 cup Spinach (30g)

1/4 cup Red Onion, diced (40g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced bell peppers and red onions with olive oil, and spread them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, in a bowl, whisk together the whole eggs and egg whites until well-combined.

  • 4

    Slice the chicken sausage into rounds.

  • 5

    Heat a non-stick skillet over medium heat and add the sausage slices. Cook for about 3-4 minutes until lightly browned.

  • 6

    Add the roasted vegetables and fresh spinach to the skillet, stirring until the spinach wilts.

  • 7

    Pour the egg mixture over the vegetables and sausage in the skillet. Gently stir as the eggs begin to set, scrambling until they are fully cooked and fluffy.

  • 8

    Season with salt and pepper to taste and serve immediately.