YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sausage and Roasted Vegetables
Sheet-pan roasted zucchini and peppers tossed with savory turkey sausage and fluffy scrambled eggs for a vibrant, protein-packed start to your day.
INGREDIENTS
4 oz ground turkey sausage
2 large eggs
0.5 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
0.25 tsp olive oil
0.25 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped bell pepper, zucchini, and red onion with olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized.
While the vegetables roast, brown the ground turkey sausage in a large skillet over medium heat until fully cooked.
In a medium bowl, whisk together the whole eggs, egg whites, and garlic powder until well combined.
Add the ghee to the skillet with the sausage, then pour in the egg mixture.
Gently scramble the eggs over medium-low heat until they are set but still moist and fluffy.
Fold the roasted vegetables into the skillet with the eggs and sausage, then serve immediately.