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 egg whites; 1 cup red bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp avocado oil; 1 cup baby spinach; 1 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

Oven-roasted zucchini and peppers tossed with fluffy protein-packed eggs and tangy feta for a vibrant and satisfying breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.8g

Fat

27.3g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup red bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp avocado oil

1 cup baby spinach

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the diced zucchini, red bell pepper, and red onion on the baking sheet and drizzle with avocado oil.
3
Season the vegetables with sea salt, black pepper, and garlic powder, then toss to coat evenly.
4
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.
5
While the vegetables roast, whisk the whole eggs and egg whites together in a medium bowl until well combined.
6
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.
7
Cook the eggs slowly, stirring frequently with a silicone spatula to create soft, fluffy curds.
8
When the eggs are nearly set, fold in the roasted vegetables and the fresh baby spinach.
9
Continue to cook for 1 minute until the spinach is just wilted.
10
Transfer the scramble to a plate and top with the crumbled feta cheese before serving warm.