Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

Wholesome eggs scrambled with vibrant roasted peppers and zucchini, topped with tangy feta for a savory and satisfying start to your day.

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NUTRITION

Protein

48.4g

Fat

22.8g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped bell pepper, zucchini, and red onion with the extra virgin olive oil and dried oregano on the prepared baking sheet.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized around the edges.
4
While the vegetables roast, whisk together the large eggs, liquid egg whites, sea salt, and black pepper in a medium bowl until well combined.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula until the eggs are soft and creamy.
6
Fold the roasted vegetables into the scrambled eggs and sprinkle with the crumbled feta cheese before serving warm.