Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 1 cup bell peppers; 1 cup zucchini; 1 tsp extra virgin olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Vibrant bell peppers and zucchini roasted until tender-crisp, then folded into fluffy, protein-packed scrambled eggs and topped with savory crumbled feta.

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NUTRITION

Protein

47.4g

Fat

22.1g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup bell peppers

1 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Toss the diced bell peppers and zucchini with extra virgin olive oil, sea salt, black pepper, and garlic powder on the prepared sheet.
3
Roast the vegetables for 12-15 minutes until they are softened and slightly caramelized around the edges.
4
While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until well combined and frothy.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft, pillowy curds.
6
Once the eggs are nearly set, fold in the roasted vegetables and sprinkle with crumbled feta cheese before serving warm.