YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Wholesome scrambled eggs and whites folded with vibrant roasted peppers and zucchini for a colorful, protein-packed breakfast that feels incredibly satisfying.
INGREDIENTS
3 large Eggs
1 cup Liquid egg whites
1 cup Bell peppers
1 cup Zucchini
1 tsp Extra virgin olive oil
1 tsp Ghee
1 tbsp Nutritional yeast
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 small baking sheet with parchment paper.
Place the diced bell peppers and zucchini on the sheet, drizzle with olive oil, and sprinkle with half of the salt, pepper, and garlic powder.
Roast the vegetables for 15 to 18 minutes until they are tender and slightly caramelized around the edges.
In a medium bowl, whisk together the whole eggs, liquid egg whites, nutritional yeast, and the remaining seasonings until well combined and frothy.
Heat the ghee in a non-stick skillet over medium-low heat until melted and shimmering.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the curds across the pan with a silicone spatula.
When the eggs are nearly set but still moist, fold in the roasted vegetables and continue cooking for another 30 seconds.
Remove from heat immediately and serve while the eggs are soft and pillowy.