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 liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp olive oil; 1 tsp ghee; 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

Bell peppers and zucchini roasted until tender and caramelized, then folded into fluffy scrambled eggs for a vibrant and protein-packed breakfast.

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NUTRITION

Protein

49.6g

Fat

26.1g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped bell pepper, zucchini, and red onion with olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer and roast for 18 minutes until tender and slightly browned.
4
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.
5
Heat a large non-stick skillet over medium-low heat and add the ghee to melt.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing with a spatula.
7
Continue cooking slowly, folding the eggs until they are soft and creamy.
8
Fold the roasted vegetables into the eggs and remove from heat immediately.
9
Serve warm, garnished with fresh chives for a pop of color and flavor.