Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tsp avocado oil; 1 tsp ghee; 1 tbsp nutritional yeast; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

Hearty Scrambled Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Vibrant bell peppers and zucchini roasted until tender, then folded into fluffy protein-packed scrambled eggs for a savory and satisfying breakfast.

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NUTRITION

Protein

53.6g

Fat

26.2g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp avocado oil

1 tsp ghee

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the diced bell peppers, zucchini, and red onion with avocado oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the vegetables for 15-20 minutes, or until the edges are golden and caramelized, then remove from the oven.
4
In a medium bowl, whisk together the whole eggs, egg whites, and nutritional yeast until well combined and slightly frothy.
5
Heat the ghee in a large non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula to create soft curds.
7
When the eggs are nearly set but still moist, fold in the roasted vegetables and continue cooking for 1 minute.
8
Garnish with freshly chopped chives and serve immediately.