YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed zucchini and peppers folded into fluffy, protein-packed scrambled eggs and topped with tangy feta cheese for a vibrant and savory start to the morning.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup baby spinach
0.5 cup red bell pepper
0.5 cup zucchini
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Place a non-stick skillet over medium-high heat and add the extra virgin olive oil.
Add the diced red bell pepper and zucchini to the pan, sautéing for 6-8 minutes until the vegetables are tender and show golden roasted edges.
While vegetables cook, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a medium bowl until well combined.
Lower the heat to medium and stir the baby spinach into the skillet, cooking for 1 minute until just wilted.
Pour the egg mixture over the vegetables and use a spatula to gently push the eggs from the edges toward the center.
Continue cooking until the eggs are fluffy and set, then remove from heat immediately to prevent overcooking.
Transfer to a plate and sprinkle with the crumbled feta cheese before serving.