YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and bell peppers tossed with fluffy, protein-packed scrambled eggs and a sprinkle of tangy feta cheese for a vibrant start to your day.
INGREDIENTS
3 large eggs
0.75 cup egg whites
0.5 cup zucchini
0.5 cup red bell pepper
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the zucchini and red bell pepper into small, uniform pieces.
Toss the diced vegetables on the baking sheet with the extra virgin olive oil, sea salt, and black pepper.
Roast the vegetables for 12-15 minutes until they are tender and show slight caramelization on the edges.
In a medium bowl, whisk together the whole eggs and egg whites until the mixture is uniform and slightly frothy.
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, fluffy curds.
When the eggs are nearly set but still moist, fold in the roasted vegetables and the crumbled feta cheese.
Remove from heat immediately to prevent overcooking. Garnish with chopped fresh chives and serve warm.