YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted bell peppers and zucchini tossed with fluffy, protein-packed scrambled eggs for a vibrant and savory breakfast bowl.
INGREDIENTS
1 cup bell peppers
1 cup zucchini
0.5 cup red onion
1 tbsp extra virgin olive oil
3 large eggs
1 cup liquid egg whites
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Place the diced bell peppers, zucchini, and red onion on the sheet, drizzling with 0.5 tablespoon of olive oil and sprinkling with half the salt, pepper, and garlic powder.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and frothy.
Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the curds from the edges toward the center.
Once the eggs are nearly set but still moist, fold in the roasted vegetables and the remaining seasonings.
Serve immediately while the scramble is hot and the vegetables are fragrant.