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; 0.75 cup liquid egg whites; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh chives

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 peppers and zucchini tossed with fluffy scrambled eggs and salty feta cheese for a vibrant, protein-packed start to your morning.

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NUTRITION

Protein

45.1g

Fat

27.7g

Carbs

12.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

0.5 cup red bell pepper

0.5 cup zucchini

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced bell pepper and zucchini with olive oil, salt, and pepper on the baking sheet.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized.
4
In a medium bowl, whisk together the whole eggs and liquid egg whites until well combined.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Gently scramble the eggs using a silicone spatula, moving them constantly for a creamy texture.
7
Just before the eggs are fully set, fold in the roasted vegetables and crumbled feta cheese.
8
Remove from heat and garnish with fresh chives before serving warm.