YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and protein-rich whites scrambled to a creamy finish, served alongside vibrant roasted sweet potatoes and zucchini for a satisfying, savory morning meal.
INGREDIENTS
2 large Eggs
1 cup Liquid egg whites
0.5 cup Diced sweet potato
0.5 cup Diced red bell pepper
0.5 cup Sliced zucchini
0 tsp Extra virgin olive oil
0 tsp Ghee
1 oz Crumbled feta cheese
0.25 whole Avocado
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.
Place the diced sweet potato, bell pepper, and zucchini on the baking sheet and toss with the extra virgin olive oil, garlic powder, sea salt, and black pepper.
Roast the vegetables for 20 minutes, or until the sweet potatoes are tender and the edges are slightly caramelized.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until the mixture is uniform and frothy.
Heat the ghee in a large 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 create soft, pillowy curds.
Just before the eggs are fully set, gently fold in the roasted vegetables and the crumbled feta cheese.
Transfer the scramble to a plate and garnish with the fresh avocado slices before serving.