YOUR SOLIN GENERATED RECIPE
Quinoa Egg Scramble with Roasted Vegetables
Pan-scrambled eggs tossed with nutty quinoa and vibrant roasted peppers for a savory, nutrient-dense meal that satisfies.
INGREDIENTS
2 large eggs
1 cup egg whites
0.5 cup cooked quinoa
0.5 cup red bell pepper
1 cup baby spinach
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell peppers with a light mist of oil and roast for 15 minutes until tender and charred.
In a bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the cooked quinoa to the skillet and sauté for 2-3 minutes until it becomes fragrant and slightly toasted.
Pour the egg mixture into the skillet with the quinoa, stirring occasionally with a spatula.
Once the eggs are nearly set, fold in the roasted peppers and the baby spinach.
Continue cooking for 1 minute until the spinach is wilted and the eggs are fully cooked through.