Scrambled Eggs with Roasted Eggplant and Fresh Herbs

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

Scrambled Eggs with Roasted Eggplant and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Eggplant and Fresh Herbs

Fluffy scrambled eggs folded with cubes of oven-roasted eggplant and a shower of fresh herbs, finished with a drizzle of silky olive oil.

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NUTRITION

200kcal
Protein
10.9g
Fat
14.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cubed Eggplant

1 large Egg

2 tbsp Egg Whites

2 tsp Olive Oil

1 tbsp fresh Parsley

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PREPARATION

  • 1

    Preheat oven to 400°F and toss eggplant cubes with half the olive oil and a pinch of salt.

  • 2

    Roast eggplant for 15-20 minutes until tender and slightly browned.

  • 3

    Whisk the egg and egg whites together in a small bowl with a pinch of salt.

  • 4

    Heat the remaining oil in a non-stick skillet over medium-low heat.

  • 5

    Add the eggs and cook slowly, stirring gently until soft curds form.

  • 6

    Fold in the roasted eggplant and fresh herbs just before serving.

Scrambled Eggs with Roasted Eggplant and Fresh Herbs

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

Scrambled Eggs with Roasted Eggplant and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Eggplant and Fresh Herbs

Fluffy scrambled eggs folded with cubes of oven-roasted eggplant and a shower of fresh herbs, finished with a drizzle of silky olive oil.

NUTRITION

200kcal
Protein
10.9g
Fat
14.1g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cubed Eggplant

1 large Egg

2 tbsp Egg Whites

2 tsp Olive Oil

1 tbsp fresh Parsley

PREPARATION

  • 1

    Preheat oven to 400°F and toss eggplant cubes with half the olive oil and a pinch of salt.

  • 2

    Roast eggplant for 15-20 minutes until tender and slightly browned.

  • 3

    Whisk the egg and egg whites together in a small bowl with a pinch of salt.

  • 4

    Heat the remaining oil in a non-stick skillet over medium-low heat.

  • 5

    Add the eggs and cook slowly, stirring gently until soft curds form.

  • 6

    Fold in the roasted eggplant and fresh herbs just before serving.