YOUR SOLIN GENERATED RECIPE
Fluffy Scrambled Eggs with Fresh Herbs and Roasted Vegetables
Enjoy a light yet satisfying plate of fluffy scrambled eggs, enriched with a medley of fresh herbs and paired with perfectly roasted vegetables. This dish offers a vibrant mix of textures and flavors from the creamy eggs and the caramelized veggies, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
4 large eggs
2 egg whites
4 tbsp fresh mixed herbs (parsley, chives, basil)
1/2 red bell pepper, sliced
1/2 medium zucchini, sliced
1/4 red onion, sliced
1 tsp olive oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F for the vegetables.
Toss the sliced red bell pepper, zucchini, and red onion in a bowl with olive oil, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.
In a separate bowl, whisk together the 4 whole eggs, 2 egg whites, and chopped fresh herbs. Season lightly with salt and pepper.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture.
Gently stir the eggs with a spatula, allowing them to curdle softly and form fluffy curds.
When the eggs are nearly cooked but still slightly creamy, fold in the roasted vegetables.
Continue cooking for an additional minute, then remove from heat and serve warm.