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 egg whites; 1 cup bell peppers; 0.5 cup red onion; 1 tsp extra virgin olive oil; 1 tbsp nutritional yeast; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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 until pillowy, served over a bed of oven-roasted peppers and onions with a creamy avocado finish.

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NUTRITION

Protein

47.5g

Fat

23.3g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup bell peppers

0.5 cup red onion

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced bell peppers and red onion with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the vegetables in a single layer and roast for 18 minutes until tender and charred at the edges.
4
In a bowl, whisk the eggs, egg whites, and nutritional yeast until the mixture is uniform and frothy.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Use a silicone spatula to gently push the eggs across the pan, creating large, soft curds.
7
Remove from heat while slightly wet; they will finish cooking on the plate.
8
Serve the eggs over the roasted vegetables and top with fresh avocado slices.