YOUR SOLIN GENERATED RECIPE
Breakfast Scramble with Roasted Vegetables
Whisked eggs and whites scrambled with savory roasted bell peppers and zucchini, topped with tangy crumbled feta for a vibrant, protein-packed start.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced bell pepper, zucchini, and red onion with olive oil, sea salt, black pepper, and dried oregano on the prepared sheet.
Spread the vegetables in a single layer and roast for 18 minutes until the edges are golden and tender.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly with a silicone spatula to create soft, creamy curds.
Once the eggs are nearly set, gently fold in the roasted vegetables and sprinkle with crumbled feta cheese before serving hot serving.