YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Pan-seared chicken sausage and roasted bell peppers folded into fluffy, protein-packed scrambled eggs for a vibrant and savory morning start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
2 oz chicken sausage
1 cup bell peppers
0.5 cup red onion
1 tsp extra virgin olive oil
1 tsp ghee
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.
Dice the bell peppers and red onion into bite-sized pieces and toss them on the baking sheet with the olive oil, sea salt, and black pepper.
Roast the vegetables for 12-15 minutes until they are tender and have slightly caramelized edges.
While the vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Add the ghee to the skillet with the sausage, then pour in the egg mixture.
Gently fold in the roasted vegetables and scramble the eggs using a silicone spatula, moving them constantly until they are just set and creamy.
Remove from heat immediately to prevent overcooking and garnish with freshly chopped chives before serving.