Fluffy Herb Scrambled Eggs with Fresh Roasted Vegetables

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

Fluffy Herb Scrambled Eggs with Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Fresh Roasted Vegetables

Savor a vibrant plate of fluffy scrambled eggs infused with fresh garden herbs, perfectly paired with a medley of roasted vegetables. This dish features tender eggs lightly scrambled to golden perfection with aromatic parsley and chives, complemented by the natural sweetness of roasted red bell pepper, zucchini, cherry tomatoes, and fresh spinach. Ideal for a wholesome start to your day or a satisfying meal any time, this balanced recipe offers a delightful blend of textures and flavors.

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NUTRITION

459kcal
Protein
33.7g
Fat
30.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini

5 Cherry Tomatoes

1 cup Raw Spinach

1 tsp Olive Oil

1 tbsp Fresh Parsley

1 tbsp Fresh Chives

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and spinach with olive oil. Season lightly with salt and pepper.

  • 2

    Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized. Once done, remove from the oven and set aside.

  • 3

    In a bowl, crack the eggs and whisk them until well beaten. Stir in the chopped parsley and chives, and season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and allow it to sit for a few moments before gently stirring.

  • 5

    Continue to cook the eggs slowly, stirring occasionally for a soft, fluffy scramble. Remove from the heat when the eggs are just set but still creamy.

  • 6

    Plate the scrambled eggs and top with the roasted vegetables. Enjoy immediately while warm.

Fluffy Herb Scrambled Eggs with Fresh Roasted Vegetables

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

Fluffy Herb Scrambled Eggs with Fresh Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Herb Scrambled Eggs with Fresh Roasted Vegetables

Savor a vibrant plate of fluffy scrambled eggs infused with fresh garden herbs, perfectly paired with a medley of roasted vegetables. This dish features tender eggs lightly scrambled to golden perfection with aromatic parsley and chives, complemented by the natural sweetness of roasted red bell pepper, zucchini, cherry tomatoes, and fresh spinach. Ideal for a wholesome start to your day or a satisfying meal any time, this balanced recipe offers a delightful blend of textures and flavors.

NUTRITION

459kcal
Protein
33.7g
Fat
30.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini

5 Cherry Tomatoes

1 cup Raw Spinach

1 tsp Olive Oil

1 tbsp Fresh Parsley

1 tbsp Fresh Chives

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and spinach with olive oil. Season lightly with salt and pepper.

  • 2

    Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly caramelized. Once done, remove from the oven and set aside.

  • 3

    In a bowl, crack the eggs and whisk them until well beaten. Stir in the chopped parsley and chives, and season with a pinch of salt and pepper.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and allow it to sit for a few moments before gently stirring.

  • 5

    Continue to cook the eggs slowly, stirring occasionally for a soft, fluffy scramble. Remove from the heat when the eggs are just set but still creamy.

  • 6

    Plate the scrambled eggs and top with the roasted vegetables. Enjoy immediately while warm.