YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Sheet-pan roasted zucchini and bell peppers tossed with fluffy scrambled eggs and tangy feta for a vibrant, protein-packed start to your day.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup zucchini
1 cup bell pepper
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
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and bell peppers into small, uniform cubes and place them on the baking sheet.
Drizzle the vegetables with extra virgin olive oil and sprinkle with garlic powder, sea salt, and black pepper.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until fully combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a silicone spatula to create soft curds.
Once the eggs are nearly set, fold in the roasted vegetables and crumbled feta cheese.
Continue cooking for one more minute until the eggs are fluffy and the cheese is just starting to soften.