YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini folded into fluffy, protein-packed scrambled eggs and topped with tangy feta cheese for a savory start to your day.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 cup bell peppers
1 cup zucchini
1 oz feta cheese
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the bell peppers and zucchini into half-inch pieces and place them on the baking sheet.
Toss the vegetables with half of the olive oil, sea salt, and dried oregano, then roast for 15 to 20 minutes until tender and slightly caramelized.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and frothy.
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula to form soft, creamy curds.
Once the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese.
Remove from heat immediately to prevent overcooking, season with black pepper, and serve warm.