YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Roasted bell peppers and zucchini folded into creamy scrambled eggs with savory chicken sausage for a protein-packed, vibrant start to your day.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
1 link chicken sausage
0.5 cup red bell pepper
0.5 cup zucchini
0.25 tsp extra virgin olive oil
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.
Toss the diced red bell pepper and zucchini with olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 12 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk the large eggs, egg whites, and Greek yogurt in a medium bowl until the mixture is completely smooth.
Heat a non-stick skillet over medium heat and add the sliced chicken sausage, browning for 4 minutes until golden.
Reduce the heat to medium-low and pour the egg mixture into the skillet with the sausage.
Use a silicone spatula to gently push the eggs from the edges to the center, creating soft, pillowy curds.
Stir the roasted vegetables into the eggs just before they finish cooking, then garnish with fresh chives and serve.