YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Pan-roasted vegetables and savory chicken sausage tossed with fluffy scrambled eggs and finished with a sprinkle of tangy feta cheese.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 link chicken sausage
0.5 oz feta cheese
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
0.25 tsp garlic powder
PREPARATION
Preheat a non-stick skillet over medium heat and add the extra virgin olive oil.
Add the diced red bell pepper, zucchini, and sliced chicken sausage to the skillet, sautéing for 5-7 minutes until the vegetables are tender-crisp and the sausage is lightly browned.
In a small mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until the mixture is uniform and slightly frothy.
Lower the skillet heat to medium-low and pour the egg mixture over the roasted vegetables and sausage.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, large curds.
Once the eggs are just set but still moist, remove the skillet from the heat.
Transfer the scramble to a plate and garnish with the crumbled feta cheese.