YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Protein-packed eggs scrambled with vibrant roasted peppers and zucchini, topped with creamy avocado for a satisfying and savory start to your morning.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
1 medium red bell pepper
1 medium zucchini
0.25 medium red onion
1 tsp extra virgin olive oil
0.25 whole avocado
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces to ensure even roasting.
Toss the diced vegetables on the baking sheet with the olive oil, garlic powder, and half of the sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined and frothy.
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.
Use a silicone spatula to gently push the eggs across the pan, creating soft curds until they are just set.
Gently fold the roasted vegetables into the scrambled eggs until they are evenly distributed.
Divide the scramble onto plates and garnish with the sliced avocado and the remaining sea salt and pepper.