YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Fluffy eggs scrambled with tender roasted peppers and onions, finished with a sprinkle of tangy feta cheese for a vibrant morning meal.
INGREDIENTS
4 large eggs
0.75 cup egg whites
1 cup bell peppers
0.5 cup red onion
0.5 tsp olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell peppers and red onion with olive oil on the baking sheet and roast for 15 minutes until tender and slightly caramelized.
In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and aerated.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, pillowy curds.
When the eggs are nearly set but still slightly moist, fold in the roasted vegetables.
Transfer the scramble to a plate and garnish with crumbled feta cheese and finely chopped fresh chives.