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; 0.75 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

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

Oven-roasted bell peppers and zucchini tossed with fluffy, protein-packed scrambled eggs and a sprinkle of tangy feta cheese for a vibrant start to your morning.

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NUTRITION

Protein

44.8g

Fat

26.7g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped bell peppers and diced zucchini with olive oil, garlic powder, and a pinch of the salt and pepper.
3
Spread the vegetables in a single layer and roast for 15-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until well combined.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Gently fold the eggs with a spatula, cooking slowly to achieve a creamy, soft curd.
7
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese.
8
Season with the remaining salt and pepper, garnish with fresh parsley, and serve warm.