YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted zucchini and peppers folded into fluffy scrambled eggs and topped with savory feta for a meal that is wonderfully tender.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 cup zucchini
0.5 cup bell peppers
0.25 cup black beans
0.5 tbsp 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 (200°C) and line a baking sheet with parchment paper.
Place the diced zucchini and bell peppers on the sheet, tossing them with extra virgin olive oil, sea salt, and dried oregano.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
While the vegetables roast, whisk the whole eggs and liquid egg whites in a bowl until fully combined.
Heat a large non-stick skillet over medium-low heat and pour in the egg mixture.
Once the eggs begin to set, gently fold in the roasted vegetables and the black beans.
Continue to cook the mixture, stirring slowly with a spatula, until the eggs are fluffy and just set.
Transfer to a plate and garnish with crumbled feta cheese and a final sprinkle of black pepper before serving.