Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup liquid egg whites; 1 cup bell pepper; 1 cup zucchini; 0.25 cup red onion; 1 tsp extra virgin olive oil; 1 tsp ghee; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Hearty Scrambled Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Whisked eggs and whites scrambled until fluffy, served over a bed of tender roasted zucchini and peppers for a vibrant, savory start to your day.

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NUTRITION

Protein

46.9g

Fat

27.4g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

1 tsp ghee

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 the oven to 400°F (200°C).
2
Toss the diced bell pepper, zucchini, and red onion on a baking sheet with the olive oil, sea salt, and garlic powder.
3
Roast for 15-18 minutes until the vegetables are tender and lightly browned.
4
While the vegetables roast, whisk the whole eggs and liquid egg whites in a medium bowl until well combined.
5
Melt the ghee in a large non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook, stirring slowly with a spatula, until soft and creamy curds form.
7
Gently fold the roasted vegetables and crumbled feta cheese into the scrambled eggs.
8
Season with black pepper and serve warm.