Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Tender vegetables roasted until caramelized and folded into fluffy scrambled eggs, served with protein-rich black beans and a sprinkle of tangy feta cheese.

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NUTRITION

537kcal
Protein
46.7g
Fat
22.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup black beans

1 oz feta cheese

0.5 cup bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces.

  • 3

    Toss the diced vegetables on the baking sheet with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

  • 4

    Roast the vegetables for 15 to 20 minutes, or until they are tender and show golden caramelized edges.

  • 5

    While the vegetables roast, whisk the large eggs and liquid egg whites together in a medium bowl until frothy and well combined.

  • 6

    Heat a non-stick skillet over medium-low heat. Add the roasted vegetables and the rinsed black beans to the pan, stirring for 1 minute to warm the beans.

  • 7

    Pour the egg mixture into the skillet. Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

  • 8

    When the eggs are nearly set but still slightly moist, sprinkle the feta cheese over the top and remove the pan from the heat.

  • 9

    Garnish with chopped fresh parsley and serve immediately while hot.

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Tender vegetables roasted until caramelized and folded into fluffy scrambled eggs, served with protein-rich black beans and a sprinkle of tangy feta cheese.

NUTRITION

537kcal
Protein
46.7g
Fat
22.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.5 cup black beans

1 oz feta cheese

0.5 cup bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces.

  • 3

    Toss the diced vegetables on the baking sheet with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

  • 4

    Roast the vegetables for 15 to 20 minutes, or until they are tender and show golden caramelized edges.

  • 5

    While the vegetables roast, whisk the large eggs and liquid egg whites together in a medium bowl until frothy and well combined.

  • 6

    Heat a non-stick skillet over medium-low heat. Add the roasted vegetables and the rinsed black beans to the pan, stirring for 1 minute to warm the beans.

  • 7

    Pour the egg mixture into the skillet. Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

  • 8

    When the eggs are nearly set but still slightly moist, sprinkle the feta cheese over the top and remove the pan from the heat.

  • 9

    Garnish with chopped fresh parsley and serve immediately while hot.