YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Pan-scrambled eggs and egg whites folded with oven-roasted zucchini and bell peppers, topped with tangy feta for a vibrant and satisfying morning meal.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1 link chicken sausage
0.5 cup zucchini
0.5 cup red bell pepper
0.5 tsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the zucchini and red bell pepper into half-inch pieces and slice the chicken sausage into rounds.
Toss the vegetables and sausage with olive oil, sea salt, and black pepper on the prepared sheet.
Roast for 15 minutes until the vegetables are tender and the sausage is lightly browned.
While roasting, whisk the whole eggs and egg whites together in a medium bowl until well combined.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring occasionally.
Once the eggs are soft and creamy, fold in the roasted vegetable and sausage mixture.
Transfer to a plate and garnish with the crumbled feta cheese.