YOUR SOLIN GENERATED RECIPE
Zesty Scrambled Eggs with Roasted Vegetables
Garden vegetables roasted until tender and folded into fluffy, protein-packed eggs with a zesty kick of red pepper and tangy feta for a vibrant start to your day.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup bell peppers
1 cup zucchini
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp red pepper flakes
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the bell peppers and zucchini into bite-sized pieces, then toss them with the olive oil on the prepared baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelization on the edges.
While the vegetables roast, whisk together the whole eggs, egg whites, sea salt, and black pepper in a medium bowl until well combined.
Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture.
Cook the eggs slowly, using a spatula to gently push the curds from the edges toward the center until they are almost set.
Fold in the roasted vegetables and red pepper flakes, allowing the heat to finish cooking the eggs through.
Transfer the scramble to a plate and garnish with crumbled feta cheese and freshly chopped parsley.