Name: Roasted Vegetable and Egg Scramble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 2 oz chicken sausage; 0.5 cup bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 1 tsp olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Egg Scramble

Vibrant bell peppers and zucchini are sheet-pan roasted until tender then scrambled with fluffy eggs and savory chicken sausage.

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NUTRITION

Protein

52.8g

Fat

34.9g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz chicken sausage

0.5 cup bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell pepper, zucchini, and red onion with olive oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized around the edges.
4
In a medium bowl, whisk together the whole eggs and egg whites until well combined and frothy.
5
Heat a non-stick skillet over medium heat and add the sliced chicken sausage, browning for 2-3 minutes per side.
6
Add the roasted vegetables to the skillet with the sausage, then pour in the egg mixture.
7
Gently stir the eggs with a spatula until they are just set and fluffy.
8
Remove from heat and top with crumbled feta cheese and freshly chopped chives before serving.