YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and onions tossed with protein-packed scrambled eggs and savory feta for a vibrant, satisfying breakfast bowl.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup black beans
1 oz feta cheese
0.5 cup red bell pepper
0.5 cup red onion
1 cup baby spinach
1 tsp extra virgin olive oil
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 small baking sheet with parchment paper.
Toss the diced red bell pepper and red onion with the olive oil, garlic powder, and a pinch of the salt and pepper on the baking sheet.
Roast the vegetables for 12-15 minutes until they are tender and slightly charred around the edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Place a non-stick skillet over medium heat. Add the rinsed black beans and baby spinach, stirring until the spinach is just wilted.
Pour the egg mixture into the skillet with the beans and spinach. Season with the remaining salt and pepper.
Cook the eggs, stirring gently with a spatula, until they reach a soft, creamy scramble.
Remove the skillet from the heat and fold in the roasted vegetables and the crumbled feta cheese.
Serve immediately in a warm bowl.