YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with creamy Greek yogurt and served alongside caramelized roasted vegetables and savory chicken sausage for a vibrant, protein-packed breakfast.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 link chicken sausage
0.25 cup plain non-fat Greek yogurt
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with the extra virgin olive oil and a pinch of the sea salt on the prepared sheet.
Roast the vegetables for 15 minutes until they are tender and show slight charred edges.
In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth and uniform.
Heat a large non-stick skillet over medium heat and brown the sliced chicken sausage for about 4 minutes until golden.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sausage.
Stir the eggs gently with a silicone spatula, lifting and folding until soft, pillowy curds form.
Fold the roasted vegetables into the scramble and season with the remaining sea salt and black pepper.
Plate the scramble immediately and garnish with fresh chives for a bright finish.