YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Tender oven-roasted zucchini and peppers are folded into fluffy protein-rich eggs and earthy black beans for a vibrant morning meal.
INGREDIENTS
2 large eggs
1 cup egg whites
0.5 cup canned black beans
0.5 cup zucchini
0.5 cup bell peppers
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the zucchini and bell peppers into uniform bite-sized pieces.
Toss the vegetables on the baking sheet with the olive oil, sea salt, and garlic powder.
Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.
While the vegetables roast, whisk the whole eggs and egg whites together in a bowl with the black pepper.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
When the eggs begin to set, gently fold in the roasted vegetables and the rinsed black beans.
Continue to cook, stirring occasionally, until the eggs are fluffy and fully set.
Plate the scramble and garnish with finely chopped fresh chives before serving.