YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Peppers and Onions
Fluffy eggs scrambled with tender chicken breast and roasted peppers, served alongside golden-brown potatoes and sweet caramelized onions.
INGREDIENTS
2 Large Eggs
1.5 ounces Roasted Chicken Breast
0.5 cup diced Red Potato
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Yellow Onion
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the red potatoes, bell peppers, and onions into uniform bite-sized pieces.
Toss the vegetables with half of the olive oil and a pinch of salt, then roast until the potatoes are tender and the onions are caramelized.
While vegetables roast, heat the remaining oil in a non-stick skillet over medium heat.
Add the diced cooked chicken breast to the skillet just to warm it through.
Whisk the eggs in a small bowl and pour them into the skillet with the chicken.
Stir the eggs gently with a spatula until they are soft and fluffy.
Plate the scrambled eggs and chicken alongside the roasted vegetable hash for a complete meal.