Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell peppers; 1 cup zucchini; 0.5 cup red onion; 1 tsp avocado oil; 1 tsp ghee; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

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

Whisked eggs and whites scrambled to fluffy perfection, served over a bed of vibrant, oven-roasted bell peppers and zucchini for a satisfying crunch.

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NUTRITION

Protein

47.4g

Fat

27.4g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tsp avocado oil

1 tsp ghee

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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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 peppers, zucchini, and red onion with avocado oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
4
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
5
Heat the ghee in a large non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the cooked curds toward the center.
7
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese.
8
Garnish the scramble with chopped fresh chives and serve immediately while hot.