YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs scrambled with silky egg whites and feta, served over a bed of tender roasted zucchini and colorful bell peppers for a vibrant morning start.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 oz feta cheese
0.5 cup bell peppers
0.5 cup zucchini
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the bell peppers and zucchini into half-inch pieces, then toss them on the baking sheet with olive oil, dried oregano, and a pinch of the salt and pepper.
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, whisk together the large eggs and egg whites in a medium bowl until well combined and frothy.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula to create soft, creamy curds.
Just before the eggs are fully set, fold in the roasted vegetables and the crumbled feta cheese.
Season with the remaining sea salt and black pepper, then serve immediately while hot.