Name: Scrambled Eggs with Roasted Vegetables and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Scrambled Eggs with Roasted Vegetables and Feta

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Vegetables and Feta

Fluffy eggs scrambled with egg whites and served over a bed of tender roasted peppers and zucchini, topped with tangy crumbled feta cheese.

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NUTRITION

Protein

45.0g

Fat

27.8g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Toss the diced bell peppers and zucchini with the extra virgin olive oil, dried oregano, sea salt, and black pepper directly on the baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
4
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is uniform.
5
Heat a large non-stick skillet over medium-low heat and pour in the whisked egg mixture.
6
Using a silicone spatula, gently move the eggs across the pan to create soft, creamy curds until they are just set.
7
Gently fold the warm roasted vegetables into the scrambled eggs and transfer the mixture to a serving plate.
8
Finish the dish by sprinkling the crumbled feta cheese over the top and serve immediately.