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; 0.5 cup egg whites; 1 link chicken sausage; 0.5 cup bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 2 tbsp Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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

Fluffy scrambled eggs and egg whites folded with savory chicken sausage and vibrant roasted vegetables for a satisfying, protein-packed breakfast with a silky finish.

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NUTRITION

Protein

55.8g

Fat

33.6g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 link chicken sausage

0.5 cup bell pepper

0.5 cup zucchini

1 tsp olive oil

2 tbsp Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell pepper and zucchini with olive oil on the baking sheet until well coated.
3
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
4
While veggies roast, slice the chicken sausage into rounds and brown them in a large non-stick skillet over medium-high heat.
5
In a medium bowl, whisk together the whole eggs and egg whites until well combined.
6
Add the roasted vegetables into the skillet with the browned sausage.
7
Reduce heat to medium-low and pour the egg mixture over the sausage and vegetables.
8
Stir gently with a spatula, cooking until the eggs are just set but still moist.
9
Fold in the Greek yogurt at the very end to create a creamy texture.
10
Season with sea salt, black pepper, and red pepper flakes before serving.