YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs and egg whites scrambled with herb-roasted zucchini and peppers, topped with salty feta for a savory and satisfying breakfast.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 oz feta cheese
0.5 cup diced zucchini
0.5 cup diced red bell pepper
0.25 cup diced red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp nutritional yeast
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
In a bowl, toss the diced zucchini, red bell pepper, and red onion with the olive oil, dried oregano, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly caramelized.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, nutritional yeast, and the remaining salt and pepper in a medium bowl.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds to begin setting.
Gently push the eggs across the pan with a spatula to create soft, large curds.
Once the eggs are nearly set but still moist, fold in the roasted vegetables from the oven.
Remove the skillet from the heat, sprinkle with the crumbled feta cheese, and serve immediately.