Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup egg whites; 1 cup bell pepper; 1 cup zucchini; 0.25 cup red onion; 0.25 tbsp ghee; 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 for a vibrant and savory morning meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.3g

Fat

28.8g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup egg whites

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

0.25 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell pepper, zucchini, and red onion with 0.5 tablespoons of ghee, sea salt, black pepper, and garlic powder.
3
Roast the vegetables for 15 minutes until they are tender and have developed a slight caramelized char.
4
While the vegetables roast, whisk the whole eggs and egg whites in a medium bowl until the mixture is frothy and well combined.
5
Heat the remaining 0.5 tablespoons of ghee in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs across the pan with a spatula.
7
Continue cooking slowly until the eggs are soft and pillowy, then fold in the roasted vegetables.
8
Garnish with fresh parsley and serve immediately for a wholesome start to the day.