Name: Scrambled Eggs with Roasted Vegetables and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 2 tablespoons Liquid Egg Whites; 1 tablespoon Feta Cheese; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil

Scrambled Eggs with Roasted Vegetables and Feta

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Roasted Vegetables and Feta

Soft scrambled eggs folded with oven-roasted zucchini and bell peppers, finished with a sprinkle of tangy, creamy feta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

12.2g

Fat

34.1g

Carbs

5.9g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

2 tablespoons Liquid Egg Whites

1 tablespoon Feta Cheese

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced zucchini and red bell peppers with one tablespoon of olive oil and a pinch of sea salt on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
4
In a small bowl, whisk together the whole egg and the liquid egg whites until well combined.
5
Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook, stirring gently with a spatula until soft, pillowy curds form.
7
Gently fold the roasted vegetables into the scrambled eggs.
8
Plate the eggs and finish with a sprinkle of crumbled feta cheese.