YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and bell peppers folded into fluffy protein-packed scrambled eggs and finished with a sprinkle of tangy crumbled feta.
INGREDIENTS
3 large Eggs
0.75 cup Egg whites
1 oz Feta cheese
0.5 cup Red bell pepper
0.5 cup Zucchini
1 tsp 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 and line a small baking sheet with parchment paper.
Toss the diced red bell pepper and zucchini with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.
Roast the vegetables for 15 minutes until they are tender and the edges are slightly caramelized.
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until the mixture is uniform and frothy.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, allowing it to sit for 30 seconds before stirring.
Use a silicone spatula to gently push the eggs from the edges to the center, creating soft, pillowy curds.
Once the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese until just combined.
Remove from heat immediately and garnish with finely chopped fresh chives before serving warm.