YOUR SOLIN GENERATED RECIPE
Eggs with Roasted Vegetables and Feta
Sheet-pan roasted zucchini and bell peppers tossed with fluffy scrambled eggs and topped with tangy, crumbled feta for a vibrant and savory morning start.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
1 cup diced zucchini
1 cup diced red bell pepper
0.5 tbsp extra virgin olive oil
1 oz crumbled feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the diced zucchini and red bell pepper on the baking sheet, then drizzle with the extra virgin olive oil.
Sprinkle the vegetables with the dried oregano, half of the sea salt, and half of the black pepper, tossing well to coat evenly.
Roast the vegetables in the oven for 15 to 18 minutes until they are tender and show slight golden-brown caramelization.
While the vegetables roast, whisk the 2 whole eggs and 1 cup of liquid egg whites together in a medium bowl until the mixture is uniform.
Heat a large non-stick skillet over medium-low heat. Pour in the egg mixture and season with the remaining salt and pepper.
Cook the eggs, stirring frequently with a spatula to create soft, silky curds, until they are just set.
Gently fold the roasted vegetables into the scrambled eggs until combined.
Transfer the mixture to a plate and finish by sprinkling the crumbled feta cheese over the top before serving.