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; 0.75 cup liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 0.5 cup red onion; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

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

Sheet-pan roasted zucchini and peppers folded into fluffy protein-rich scrambled eggs and topped with tangy crumbled feta for a vibrant, savory breakfast.

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NUTRITION

Protein

45.2g

Fat

27.8g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

0.5 cup red onion

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the diced bell peppers, zucchini, and red onion on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
4
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a bowl until the mixture is uniform.
5
Pour the egg mixture into a preheated non-stick skillet over medium-low heat, stirring gently with a spatula to create soft curds.
6
Gently fold the warm roasted vegetables and crumbled feta cheese into the eggs just as they begin to set.
7
Remove from the heat immediately and garnish with fresh chopped chives before serving hot.