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; 0.75 cup Liquid egg whites; 0.5 cup Sweet potato; 0.5 cup Red bell pepper; 0.25 cup Red onion; 1 cup Baby spinach; 0.25 tbsp Extra virgin olive oil; 0.5 oz Feta cheese; 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 fluffy, served over a bed of golden roasted sweet potatoes and vibrant peppers for a caramelized finish.

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NUTRITION

Protein

45.1g

Fat

23.6g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.75 cup Liquid egg whites

0.5 cup Sweet potato

0.5 cup Red bell pepper

0.25 cup Red onion

1 cup Baby spinach

0.25 tbsp Extra virgin olive oil

0.5 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed sweet potato, diced bell pepper, and onion with half the olive oil, salt, pepper, and garlic powder.
3
Roast vegetables for 20 minutes until the sweet potatoes are tender and caramelized.
4
Whisk whole eggs and egg whites together in a bowl until fully combined.
5
Heat remaining olive oil in a non-stick skillet over medium-low heat.
6
Pour in eggs and cook slowly, folding gently to create soft, pillowy curds.
7
Stir in baby spinach during the final minute of cooking until wilted.
8
Serve the fluffy eggs over the roasted vegetables and top with crumbled feta.