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; 1 oz feta cheese; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 cup baby spinach

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 bell peppers tossed with fluffy scrambled eggs and tangy feta for a vibrant, protein-packed breakfast that feels incredibly nourishing.

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NUTRITION

Protein

45.8g

Fat

26.9g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss diced zucchini and bell peppers with olive oil and a pinch of salt, then roast for 15 minutes until tender.
3
In a bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder.
4
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
5
Gently scramble the eggs until almost set, then fold in the roasted vegetables and baby spinach.
6
Continue cooking until the spinach is wilted and eggs are fully cooked.
7
Remove from heat, sprinkle with crumbled feta cheese, and serve immediately.