YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with savory chicken sausage and vibrant roasted zucchini and peppers, creating a satisfying and colorful morning meal.
INGREDIENTS
2 large eggs
0.75 cup egg whites
1 link chicken apple sausage
0.5 cup bell pepper
0.5 cup zucchini
1 cup baby spinach
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell pepper and zucchini with half of the olive oil and a pinch of the sea salt and black pepper.
Spread the vegetables on the baking sheet and roast for 12-15 minutes until they are tender and slightly caramelized.
While the vegetables are roasting, whisk together the whole eggs and egg whites in a medium bowl until the mixture is well combined.
Heat the remaining olive oil in a non-stick skillet over medium heat and brown the sliced chicken sausage for 3-4 minutes.
Incorporate the roasted vegetables and baby spinach into the skillet, sautéing briefly until the spinach is just wilted.
Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are soft, fluffy, and fully set.
Season the scramble with the remaining sea salt and black pepper before serving warm.