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; 0.5 cup liquid egg whites; 1 link chicken sausage; 0.5 cup red bell pepper; 0.25 cup red onion; 1 cup baby spinach; 0 tsp avocado oil; 0 tsp ghee; 0.25 tsp sea salt; 0.25 tsp black pepper

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 vegetables tossed with fluffy scrambled eggs and savory chicken sausage for a breakfast that is incredibly vibrant and filling.

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NUTRITION

Protein

53.1g

Fat

30.4g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0 tsp avocado oil

0 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the red bell pepper and red onion into bite-sized pieces and slice the chicken sausage into rounds.
3
Toss the peppers, onions, and sausage on a baking sheet with the avocado oil and a pinch of sea salt.
4
Roast for 15-18 minutes until the vegetables are tender and slightly caramelized at the edges.
5
In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until well combined.
6
Heat a non-stick skillet over medium-low heat and melt the ghee.
7
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.
8
When the eggs are nearly set, fold in the roasted vegetables, sausage, and baby spinach.
9
Continue to cook for 1 minute until the spinach is wilted and the eggs are fully cooked but still moist.
10
Serve immediately while hot.