Herb-Loaded Scrambled Eggs with Roasted Asparagus and Bell Peppers

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

Herb-Loaded Scrambled Eggs with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Scrambled Eggs with Roasted Asparagus and Bell Peppers

Enjoy a vibrant, protein-packed meal where creamy scrambled eggs meet the fresh crunch of roasted asparagus and sweet bell peppers. This dish bursts with aromatic herbs and a hint of olive oil, delivering a satisfying culinary experience that's as colorful on the plate as it is balanced in nutrition.

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NUTRITION

181kcal
Protein
12.9g
Fat
9.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 bunch asparagus (about 6 spears)

1 medium red bell pepper

1 teaspoon olive oil

2 tablespoons fresh mixed herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and trim the asparagus; cut the spears into bite-sized pieces. Cut the bell pepper into thin strips.

  • 3

    Toss the asparagus and bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, crack the eggs into a bowl, add the egg whites, and whisk together with the fresh herbs, salt, and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently scramble, cooking slowly until the eggs are just set.

  • 7

    Plate the scrambled eggs and top with the roasted asparagus and bell peppers. Serve immediately.

Herb-Loaded Scrambled Eggs with Roasted Asparagus and Bell Peppers

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

Herb-Loaded Scrambled Eggs with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Loaded Scrambled Eggs with Roasted Asparagus and Bell Peppers

Enjoy a vibrant, protein-packed meal where creamy scrambled eggs meet the fresh crunch of roasted asparagus and sweet bell peppers. This dish bursts with aromatic herbs and a hint of olive oil, delivering a satisfying culinary experience that's as colorful on the plate as it is balanced in nutrition.

NUTRITION

181kcal
Protein
12.9g
Fat
9.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 bunch asparagus (about 6 spears)

1 medium red bell pepper

1 teaspoon olive oil

2 tablespoons fresh mixed herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and trim the asparagus; cut the spears into bite-sized pieces. Cut the bell pepper into thin strips.

  • 3

    Toss the asparagus and bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, crack the eggs into a bowl, add the egg whites, and whisk together with the fresh herbs, salt, and pepper.

  • 6

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently scramble, cooking slowly until the eggs are just set.

  • 7

    Plate the scrambled eggs and top with the roasted asparagus and bell peppers. Serve immediately.