YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and bell peppers tossed with fluffy, protein-packed scrambled eggs and finished with a sprinkle of tangy, crumbly feta cheese.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup bell peppers
1 cup zucchini
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Dice the bell peppers and zucchini into half-inch pieces and place them on the baking sheet.
Drizzle the vegetables with extra virgin olive oil and season with dried oregano and minced garlic.
Roast the vegetables for 18 minutes, or until they are tender and have developed golden, caramelized edges.
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl with sea salt and black pepper.
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.
Use a silicone spatula to gently push the eggs across the pan, creating soft, creamy curds until they are nearly set.
Gently fold the roasted vegetables into the scrambled eggs and top with the crumbled feta cheese before serving.