YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and bell peppers folded into fluffy scrambled eggs with savory chicken sausage for a nourishing breakfast that is vibrantly colorful and satisfying.
INGREDIENTS
1 large Eggs
0.5 cup Egg whites
2 oz Nitrate-free chicken sausage
1 cup Zucchini
1 cup Bell pepper
0.5 cup Red onion
0.25 tsp Extra virgin olive oil
0.5 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the zucchini, bell pepper, and red onion into uniform half-inch pieces to ensure even cooking.
Toss the diced vegetables on the baking sheet with olive oil, sea salt, black pepper, and garlic powder.
Roast the vegetables for 15 to 20 minutes until they are tender and show light golden-brown edges.
While the vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat.
In a medium bowl, whisk together the whole eggs and egg whites until the mixture is uniform and slightly frothy.
Lower the skillet heat and pour in the egg mixture, stirring gently with a spatula to create soft, creamy curds.
Fold the roasted vegetables and crumbled feta cheese into the eggs just before they finish cooking, then serve immediately.