YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Zucchini and Herb Potatoes
Wake up to a satisfying plate of fluffy scrambled eggs paired with tender roasted zucchini and aromatic herb-infused potatoes. This comforting breakfast marries the creaminess of eggs with the earthy flavors of roasted veggies, all lightly enhanced with a drizzle of olive oil and fresh herbs.
INGREDIENTS
3 whole eggs
1 egg white
1 medium zucchini
150g baby potatoes
1.5 tsp olive oil
Fresh rosemary & thyme sprigs
Salt & pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C) for roasting the potatoes.
Rinse the baby potatoes and halve them. Toss with olive oil, chopped rosemary, thyme, salt, and pepper.
Spread the potatoes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly crisp on the edges.
While the potatoes are roasting, slice the zucchini into rounds or half-moons and set aside.
In a bowl, crack the three whole eggs and add the egg white. Whisk together with a pinch of salt and pepper until well combined.
Heat a non-stick skillet over medium heat. Lightly spray if needed and pour the egg mixture into the skillet.
Gently stir the eggs, allowing them to form soft curds. When eggs are about halfway set, add the zucchini slices.
Continue cooking until the eggs are fully scrambled and the zucchini is just tender but not mushy.
Plate the scrambled eggs with zucchini alongside the roasted herb potatoes. Adjust seasoning with salt and pepper if needed, and serve warm.