Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted peppers and zucchini tossed with fluffy protein-packed scrambled eggs and tangy feta for a vibrant, savory start to your morning.

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NUTRITION

562kcal
Protein
47.0g
Fat
32.4g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

0.5 cup red onion

1 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the bell peppers, red onion, and zucchini into uniform half-inch pieces to ensure even cooking.

  • 3

    Toss the vegetables directly on the baking sheet with extra virgin olive oil, sea salt, and black pepper until well coated.

  • 4

    Roast the vegetables for 18 to 20 minutes, or until they are tender and have developed a light golden char on the edges.

  • 5

    While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and frothy.

  • 6

    Heat the avocado oil in a large non-stick skillet over medium-low heat and pour in the whisked egg mixture.

  • 7

    Using a silicone spatula, gently push the eggs from the outer edges toward the center to create soft, pillowy curds.

  • 8

    Once the eggs are nearly set but still slightly moist, fold in the roasted vegetables and crumbled feta cheese, then remove from heat and garnish with 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.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted peppers and zucchini tossed with fluffy protein-packed scrambled eggs and tangy feta for a vibrant, savory start to your morning.

NUTRITION

562kcal
Protein
47.0g
Fat
32.4g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup bell peppers

0.5 cup red onion

1 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the bell peppers, red onion, and zucchini into uniform half-inch pieces to ensure even cooking.

  • 3

    Toss the vegetables directly on the baking sheet with extra virgin olive oil, sea salt, and black pepper until well coated.

  • 4

    Roast the vegetables for 18 to 20 minutes, or until they are tender and have developed a light golden char on the edges.

  • 5

    While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and frothy.

  • 6

    Heat the avocado oil in a large non-stick skillet over medium-low heat and pour in the whisked egg mixture.

  • 7

    Using a silicone spatula, gently push the eggs from the outer edges toward the center to create soft, pillowy curds.

  • 8

    Once the eggs are nearly set but still slightly moist, fold in the roasted vegetables and crumbled feta cheese, then remove from heat and garnish with fresh chives.