YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted broccoli and bell peppers tossed with fluffy protein-packed scrambled eggs and tangy feta for a vibrant, savory start to your morning.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 cup broccoli florets
0.5 cup red bell pepper
1 tbsp avocado oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the chopped broccoli florets and diced red bell pepper on the sheet with half of the avocado oil, sea salt, and black pepper.
Roast the vegetables for 15 to 18 minutes until they are tender and show slight caramelized charred edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and garlic powder in a medium bowl until well combined.
Heat the remaining avocado oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook slowly, using a spatula to gently push the eggs across the pan until soft, fluffy curds form.
Gently fold the roasted vegetables and crumbled feta cheese into the scrambled eggs just before removing from heat and serving warm.