YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted vegetables tossed with vibrant bell peppers and zucchini, served alongside fluffy scrambled eggs for a clean and protein-packed breakfast.
INGREDIENTS
3 large Eggs
1 cup Egg whites
1 cup Bell pepper
1 cup Zucchini
0.5 cup Red onion
1 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C).
On a parchment-lined baking sheet, toss the diced bell pepper, zucchini, and red onion with half of the extra virgin olive oil.
Roast the vegetables for 15-18 minutes until they are tender and the edges become slightly golden and caramelized.
In a medium bowl, whisk together the whole eggs and egg whites until the mixture is completely uniform.
Heat the remaining half of the olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and use a silicone spatula to push the curds gently from the edges toward the center.
When the eggs are nearly set but still moist, fold in the roasted vegetables to incorporate them.
Season the scramble with sea salt and black pepper, then garnish with fresh chives before serving immediately.