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; 1 cup Liquid egg whites; 1 cup Bell pepper; 1 cup Zucchini; 1 cup Baby spinach; 1 oz Feta cheese; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 zucchini and peppers folded into fluffy, protein-packed scrambled eggs and topped with tangy feta cheese for a vibrant start to your morning.

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NUTRITION

Protein

53.7g

Fat

28.1g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Liquid egg whites

1 cup Bell pepper

1 cup Zucchini

1 cup Baby spinach

1 oz Feta cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss diced bell peppers and zucchini with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 15 minutes until they are tender and slightly charred.
4
In a medium bowl, whisk together the whole eggs and liquid egg whites until smooth.
5
Pour the egg mixture into a non-stick skillet over medium-low heat, stirring occasionally with a spatula.
6
Fold in the roasted vegetables and baby spinach, continuing to cook until the spinach is wilted.
7
Remove from heat and top with crumbled feta cheese before serving.