Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted garden vegetables folded into fluffy, protein-rich scrambled eggs and topped with tangy feta for a vibrant and savory breakfast experience.

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NUTRITION

502kcal
Protein
47.8g
Fat
22.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup Liquid egg whites

1 cup Bell peppers

0.5 cup Red onion

1 cup Zucchini

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

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the diced bell peppers, red onion, and zucchini on the tray, then drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper.

  • 3

    Toss the vegetables to coat evenly and roast for 15 to 20 minutes until they are tender and slightly caramelized at the edges.

  • 4

    While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula to create soft, pillowy curds.

  • 6

    Once the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese, then serve immediately while warm.

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Scrambled Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Oven-roasted garden vegetables folded into fluffy, protein-rich scrambled eggs and topped with tangy feta for a vibrant and savory breakfast experience.

NUTRITION

502kcal
Protein
47.8g
Fat
22.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1 cup Liquid egg whites

1 cup Bell peppers

0.5 cup Red onion

1 cup Zucchini

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

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Place the diced bell peppers, red onion, and zucchini on the tray, then drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper.

  • 3

    Toss the vegetables to coat evenly and roast for 15 to 20 minutes until they are tender and slightly caramelized at the edges.

  • 4

    While the vegetables roast, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula to create soft, pillowy curds.

  • 6

    Once the eggs are nearly set, fold in the roasted vegetables and the crumbled feta cheese, then serve immediately while warm.