YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and egg whites scrambled to a soft, pillowy texture and served alongside oven-roasted zucchini, peppers, and tangy feta cheese.
INGREDIENTS
3 large eggs
1 cup egg whites
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper, zucchini, and red onion with the extra virgin olive oil, half of the sea salt, and half of the black pepper.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk the eggs and egg whites together in a bowl until completely combined and frothy.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft curds.
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese until just warmed through.
Garnish with fresh chives and the remaining sea salt and black pepper before serving.