YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Bell peppers and zucchini roasted until tender, then folded into fluffy scrambled eggs for a protein-packed breakfast featuring caramelized edges and salty feta.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup bell peppers
0.5 cup zucchini
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Toss the diced bell peppers and zucchini with the extra virgin olive oil and a small pinch of the sea salt.
Spread the vegetables in a single layer and roast for 15 minutes until they are tender and the edges are slightly browned.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, remaining sea salt, and black pepper in a medium bowl.
Heat a high-quality non-stick skillet over medium-low heat and pour in the whisked egg mixture.
Cook the eggs slowly, using a silicone spatula to stir gently until soft and creamy curds begin to form.
Fold the warm roasted vegetables and crumbled feta cheese into the eggs just before they are completely set.
Remove the pan from the heat while the eggs are still slightly moist and serve immediately topped with fresh chives.