YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted bell peppers and zucchini folded into fluffy scrambled eggs and egg whites, finished with a sprinkle of tangy feta cheese.
INGREDIENTS
3 large eggs
0.75 cup egg whites
1 cup bell peppers
1 cup zucchini
1 tsp extra virgin olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced bell peppers and zucchini with olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 15 minutes until they are tender and slightly caramelized.
In a medium bowl, whisk together the whole eggs and egg whites until the mixture is uniform and airy.
Heat a non-stick skillet over medium-low heat and pour in the whisked egg mixture.
Cook the eggs slowly, using a silicone spatula to gently push the curds from the edges toward the center.
When the eggs are soft and nearly set, fold in the roasted vegetables and the crumbled feta cheese.
Remove from the heat and garnish with chopped fresh chives before serving immediately.