YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sautéed chicken sausage and roasted colorful vegetables folded into fluffy scrambled eggs for a savory and protein-packed start to your day.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 ounce organic chicken sausage
0.5 cup red bell pepper
0.5 cup zucchini
1 teaspoon extra virgin olive oil
1 cup baby spinach
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the red bell pepper and zucchini into small cubes, then roast for 12-15 minutes until tender and slightly caramelized.
While the vegetables roast, slice the chicken sausage into thin rounds.
Heat the olive oil in a large non-stick skillet over medium heat and brown the sausage for 3-4 minutes.
In a medium bowl, whisk together the whole eggs and egg whites until the mixture is uniform and aerated.
Add the roasted vegetables and baby spinach to the skillet with the sausage, stirring until the spinach is just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Use a silicone spatula to gently push the eggs from the edges to the center, creating soft curds until they are just set.
Season with sea salt and black pepper before serving immediately.