Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 0.5 cup bell pepper; 0.5 cup zucchini; 0.5 tbsp extra virgin olive oil; 1 oz feta cheese; 1 slice sprouted grain bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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.

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Whisked eggs and egg whites scrambled to a fluffy finish, served with oven-roasted zucchini and peppers and tangy feta cheese.

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NUTRITION

Protein

42.9g

Fat

29.6g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

1 oz feta cheese

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat oven to 400°F and line a small baking sheet with parchment paper.
2
Toss diced bell peppers and zucchini with olive oil and a pinch of salt, then roast for 15 minutes until tender.
3
In a bowl, whisk together the eggs, egg whites, sea salt, and black pepper until well combined.
4
Pour the egg mixture into a non-stick skillet over medium-low heat, stirring gently until soft curds form.
5
Fold the roasted vegetables and crumbled feta cheese into the eggs just before they finish cooking.
6
Serve the scramble alongside a toasted slice of sprouted grain bread and garnish with fresh chives.