YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Oven-roasted peppers and zucchini tossed with fluffy, protein-packed scrambled eggs and tangy feta for a vibrant and satisfying start to your morning.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 oz feta cheese
1 cup bell peppers
1 cup zucchini
0.5 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the diced bell peppers, zucchini, and red onion with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and airy.
Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, fluffy curds.
When the eggs are nearly set but still slightly moist, fold in the roasted vegetables and the crumbled feta cheese.
Remove the skillet from the heat immediately to prevent overcooking and garnish with fresh chopped chives before serving.