YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted garden vegetables folded into fluffy, protein-packed scrambled eggs for a vibrant and satisfying breakfast that feels incredibly light yet filling.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
0.5 cup red bell pepper
0.5 cup zucchini
0.5 cup red onion
1 tsp extra virgin olive oil
1 tsp ghee
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat oven to 400°F and toss diced bell pepper, zucchini, and onion with olive oil, sea salt, and black pepper on a baking sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized at the edges.
In a bowl, whisk together the large eggs and liquid egg whites until well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the pan.
Pour the egg mixture into the skillet and let sit for 30 seconds before gently folding with a spatula.
Stir in the roasted vegetables when the eggs are halfway cooked, continuing to fold until the eggs are set but still moist.
Plate the scramble immediately and garnish with fresh chopped chives for a bright finish.