Name: Zesty Lemon-Herb Scrambled Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 1 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tsp lemon zest; 1 tbsp fresh parsley; 1 tbsp fresh chives; 0.25 tsp sea salt; 0.25 tsp black pepper

Zesty Lemon-Herb Scrambled Eggs with Roasted Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Scrambled Eggs with Roasted Tomatoes

Fluffy eggs scrambled with fresh herbs and bright lemon zest, served alongside blistered, juicy roasted tomatoes for a vibrant and clean meal.

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NUTRITION

Protein

47.5g

Fat

29.7g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) to prepare for roasting.
2
On a small parchment-lined baking sheet, toss the cherry tomatoes with 0.5 tbsp of the extra virgin olive oil and a pinch of the sea salt and black pepper.
3
Roast the tomatoes for 12 to 15 minutes until the skins are blistered and they are beginning to burst.
4
While the tomatoes are in the oven, crack the large eggs into a medium bowl and add the liquid egg whites.
5
Whisk in the lemon zest, chopped fresh parsley, and chopped fresh chives until the mixture is well combined.
6
Season the egg mixture with the remaining sea salt and black pepper.
7
Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-low heat.
8
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently fold the curds until they are just set and still creamy.
9
Plate the scrambled eggs immediately and top with the warm, blistered roasted tomatoes.