YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled until fluffy, served over a bed of vibrant roasted zucchini and peppers with a sprinkle of salty feta.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.5 cup zucchini
0.5 cup red bell pepper
0.25 cup black beans
1 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced zucchini and red bell pepper with the olive oil, sea salt, and dried oregano on the prepared baking sheet.
Roast the vegetables for 15 minutes until they are tender and the edges are slightly caramelized.
While the vegetables roast, whisk together the large eggs and egg whites in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Cook the eggs while stirring gently with a spatula until they are fluffy and just set.
Fold the black beans into the scrambled eggs during the last 30 seconds of cooking to warm them through.
Arrange the roasted vegetables on a plate, top with the scrambled egg mixture, and finish with a garnish of crumbled feta and black pepper.