YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted vegetables and chicken sausage scrambled into whisked eggs for a soft, savory finish that provides a vibrant and protein-packed start to your morning.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 links chicken apple sausage
0.5 cup red bell pepper
0.5 cup zucchini
0 tsp olive oil
0 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Toss the diced bell pepper and zucchini with olive oil and a pinch of sea salt on the prepared sheet.
3. Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized.
4. While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until well combined.
5. Heat the ghee in a non-stick skillet over medium heat and add the sliced chicken sausage, browning for 2 minutes per side.
6. Stir the roasted vegetables into the skillet with the sausage.
7. Pour the egg mixture over the sausage and vegetables, then season with the remaining salt and black pepper.
8. Gently fold the eggs with a spatula until they are just set and fluffy.
9. Remove from heat and garnish with fresh chives before serving.