Name: Hearty Scrambled Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup egg whites; 1 cup bell pepper; 1 cup zucchini; 1 tsp olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Hearty Scrambled Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Hearty Scrambled Eggs with Roasted Vegetables

Sautéed eggs and whites scrambled with salty feta and served over a bed of tender, oven-roasted peppers and zucchini for a colorful and savory start to your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.6g

Fat

34.6g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.75 cup egg whites

1 cup bell pepper

1 cup zucchini

1 tsp olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the diced bell peppers and zucchini with olive oil, sea salt, black pepper, and dried oregano directly on the baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized at the edges.
4
While the vegetables are roasting, whisk together the whole eggs and egg whites in a medium bowl until well combined.
5
Heat a non-stick skillet over medium-low heat.
6
Pour the egg mixture into the skillet and cook slowly, using a silicone spatula to gently push the eggs across the pan to create soft, creamy curds.
7
Just before the eggs are fully set, sprinkle the crumbled feta cheese over the top and fold gently to incorporate.
8
Divide the roasted vegetables between plates and top with the hearty scrambled eggs.