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; 1 cup egg whites; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Pan-scrambled eggs and whites folded with oven-roasted bell peppers and zucchini for a vibrant, savory breakfast that is incredibly satisfying.

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NUTRITION

Protein

49.7g

Fat

31.8g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
Toss the diced bell pepper, zucchini, and red onion with the extra virgin olive oil, garlic powder, sea salt, and black pepper directly on the baking sheet.
3
Spread the vegetables in a single layer and roast for 15-20 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until the mixture is uniform and frothy.
5
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.
6
Cook the eggs slowly, using a silicone spatula to push the cooked curds toward the center while letting the liquid flow to the edges.
7
Once the eggs are nearly set, fold in the roasted vegetables and cook for another 30 seconds until everything is hot and well combined.
8
Plate the scramble immediately and enjoy while the vegetables are still crisp-tender.